Most of the high-end restaurants in town had a roasted beet salad on the appetizer menu, and this recipe was born out of the desire to be like them. Roasted beets are a staple of fancy restaurant menus since they are inexpensive and can be prepared in advance. So when it’s packed on a Friday night all you need to do is assemble and plate. Boom! Done. For home cooks, beets can be a little intimidating to prepare but don’t worry, it’s less trouble than you might think.
Walnut and Miso is a popular flavor combination in the Shinsho region of Japan and happens to pair extremely well with roasted beets. As you probably know, beets are not too common in Japanese cooking and this salad was sort of famous for that reason. I think we were probably the only Japanese restaurant in the country with a roasted beet salad appetizer!
Walnut-Miso is popular in the Shinshu region in Japan, especially in the farmland. Enjoy the crunchy and nutty dressing with the sweetness of beets. Keep the roasted beets and dressing separated and they should keep fresh for 3-4 days in the fridge.
I hope you enjoy this recipe as much as we do.
Roasted Beets Salad with Miso Dressing and Walnuts
- 3-4 medium Beets
- 6 tablespoon olive oil
- 3 tablespoon rice vinegar
- 2 tablespoon white miso
- 1 teaspoon sugar
- 4 tablespoon roasted walnuts crumbled by hands
- 1 teaspoon parsley chopped for garnish
- Turn the oven to 400 degrees
- Trim the top off the beets and scrub the beets clean. Cut them in halves.
- Wrap the beets in foil and place them on a cookie sheet. Bake them for about 1 hour. Take them out and check them for doneness by inserting a fork. Roast them for some more if they are not soft.
- Cool the beets completely then peel the skin using a paring knife. Keep them in the refrigerator until chilled.
Making Miso Dressing
- Make the dressing by mixing miso, sugar, vinegar, and olive oil in a jar. Cover with a lid and shake the jar vigorously to emulsify the dressing.
Assembling the salad
- Slice the beets and dish them on individual plates. Drizzle dressing and top the salad with crumbled walnuts and garnish with chopped parsley.