Roasted Beet Salad with Asian Flair
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Serves: 4
My husband had purchased 3 bunches of humongous beets like I had never seen before in my lifetime. Beets on steroids, for sure. He didn’t use them; I didn’t use them (but sure meant to) so the compost got a blessing one day.
Beets, take 2. I had visions of how to take simple roasted beets and transform them into something more intriguing, so I purchased more beets. These guys were bigger than the last bunch!! How does this happen? I suppose that’s what you get when you allow someone else to to shop for you (i.e., Walmart pickup). I certainly would have waited until I was at another store’s produce to see how the sizes compare. But, it was what it was. (Don’t believe me? See photo below the recipe.)
Making do with these beets that looked like they could be from another planet, I made a Simple Roasted Beets recipe. Scrub, peel, slice, season, and roast. But then what? There needed to be more ideas.
I know my husband enjoys beets in salads, so that was my direction. Tanginess from rice wine vinegar and pickled ginger, amongst other super-flavorful combinations, brought this salad together with delicious Asian flair. Yumm-O.
Since it is a salad, you get a lot of leeway in making this recipe. Use more or less of the “toppings” (peanuts, pickled ginger, carrots, etc.) than I have listed, or omit here and there if needed. However, the dressing alone is pretty amazing on any salad. That’s one component I would not mess with.
Oh, and I highly suggest you wear disposable gloves while handling fresh beets. They tend to bleed and color your hands, and dish towels, and wooden cutting boards… Clean as you go and as necessary to keep your kitchen from turning pink.
Love beets? Check out my other recipes: Beet Slaw and Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange.
Enjoy!
Roasted Beet Salad with Asian Flair
Ingredients
Salad:
- 6 cups lettuce greens, your favorite variety/blend, washed
- 1/2 recipe of Simple Roasted Beets, cut into bite-size pieces
- 1 carrot peeled and shredded
- 2 - 3 tablespoons pickled ginger, see Notes
- 1 green onion, white and green parts, sliced
- 1/4 cup peanuts, lightly crushed, see Notes
- 2 teaspoons toasted sesame seeds
Vinaigrette:
- 1/3 cup olive oil, or avocado oil
- 2 1/2 teaspoons toasted sesame oil, see my favorite brand
- 1 garlic clove, pushed through garlic press or on a zester
- 1 tablespoon honey
- 4 tablespoons seasoned rice vinegar, see Notes
- 1/4 teaspoon sea salt, or to taste
- Healthy pinch of freshly-cracked black pepper
Instructions
- Make the vinaigrette. Combine all the vinaigrette ingredients together with a whisk in a 1 or 2-cup measuring cup. Allow it to sit and the flavors to meld while you assemble the salad.
- Place the greens in a large serving bowl or in individual bowls.
- Top with the beets, carrots, pickled ginger, green onions, peanuts, and sesame seeds.
- Whisk the vinaigrette again and pour over the salad.
- Serve alongside a meal or as a vegetarian main dish.
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