Beet Salad With Miso And Black Sesame
- 6 small beets (about 1 pound), preferably golden, scrubbed, divided
- 3 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/4 cup white miso
- 2 tablespoons rice wine vinegar
- 1 bunch watercress, trimmed
- 1 teaspoon black sesame seeds or toasted white sesame seeds
- Preheat oven to 400u0b0F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30-40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
- Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
- Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
- DO AHEAD:
beets, olive oil, kosher salt, white miso, rice wine vinegar, black sesame seeds
Taken from www.epicurious.com/recipes/food/views/beet-salad-with-miso-and-black-sesame-51209640 (may not work)