Gingered beet salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Beets; scrubbed |
| 1 | teaspoon | Olive oil |
| 1½ | teaspoon | Fresh ginger, minced |
| 2 | tablespoons | Mellow miso |
| 1 | tablespoon | Sesame seeds |
| 1 | tablespoon | Lemon juice |
Directions
Boil beets in a large, heavy saucepan until tender. Remove cooked beets to a bowl of cold water. When cool enough to handle, slip off skins and discard. Slice or chop beets.
In a small skillet or saucepan over medium heat, cook ginger and sesame seeds in oil, stirring constantly, for 1 minute. Remove pan from heat and stir in miso and ¼ cup beet cooking liquid. Cool dressing mixture slightly before adding lemon juice. Toss dressing with beets until well coated.
Calories per serving: 64 Grams of fat: 2 % fat calories: 28 Cholesterol: 0 mg. Grams of fiber: 2 Adapted by Karen Mintzias, from a recipe in: "Delicious!" (June 1995)