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.
Serves 4
Total time: 20 minutes
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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
- 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.
- Thinly slice beets, turnip and radishes using a mandoline. Place red beet slices in a small bowl and remaining vegetables in a medium bowl.
- 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.
- Arrange red beets on plates and top them with remaining vegetables. Garnish with almonds and arugula.