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Root Vegetable Salad with Miso Dressing

Juice cleanses have nothing on this low-carb salad. Both beets and miso have powerful detoxifying effects, in addition to an extensive list of vitamins, minerals and phytonutrients. If you’re looking for a fresh start at lunch, reach for this simple salad and do your body some good.

Root Vegetable Salad

Photo by Perry Santanachote

Serves 4

Total time: 20 minutes

The Skinny

Per serving:

  • 136 cal
  • 10 g fat (1 g sat)
  • 10 g carbs
  • 509 mg sodium
  • 3 g fiber
  • 3 g protein

Ingredients

For the dressing:
2 tablespoons white miso paste
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon water
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil

For the salad:
Juice of half a lime
1 medium red beet, peeled
1 medium golden beet, peeled
1 small turnip, peeled
1 carrot, peeled into ribbons
2 radishes
1/4 cup loosely packed micro-arugula
2 tablespoons sliced raw almonds

Preparation

  1. For the dressing, blend everything except the oils in a food processor until smooth. While the blender is still running, slowly stream in the oils. Set aside.
  2. Thinly slice beets, turnip and radishes using a mandoline. Place red beet slices in a small bowl and remaining vegetables in a medium bowl.
  3. Squeeze lime into both bowls, covering all the vegetables with juice. Spoon 3 tablespoons of miso dressing over the red beets; pour remaining vinaigrette over the vegetables in the medium bowl. Toss each to coat.
  4. Arrange red beets on plates and top them with remaining vegetables. Garnish with almonds and arugula.

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