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Beet Salad with Miso and Black Sesame

Beet Salad with Miso and Black Sesame

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant beetroot salad with miso and black sesame is a sophisticated vegan dish that celebrates the naturally sweet and earthy notes of golden beetroot. By combining tender roasted wedges with thinly sliced raw beetroot, you create a beautiful contrast in textures that makes every bite interesting. The peppery watercress provides a fresh base, while the savoury miso and rice wine vinegar dressing adds a deep umami finish that balances the sweetness of the root vegetables.

Ideal as a light lunch or an elegant starter, this healthy salad is packed with nutrients and can be partially prepared in advance to save time. You can roast the beetroot up to two days ahead and keep them chilled, making this an excellent choice for stress-free entertaining. Serve it as a stand-alone dish or alongside grilled proteins for a complete, colourful meal.

Ingredients for Beet Salad with Miso and Black Sesame

6 small beets (about 450g ), preferably golden, scrubbed, divided
3 matskedar olivolja, delad
Koshersalt, nymalen peppar
60 ml vit miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

How to make Beet Salad with Miso and Black Sesame

Preheat oven to 204°C. 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 45ml 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 can be roasted 2 days ahead. Cover separately and chill.

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