Beet Carpaccio with Ginger-Miso Vinaigrette

Great salad with sweet taste of beets and salty taste of miso. Awesome start for dinner. Recipe adapted from MyRecipes.Com.

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2 tsp. lemon juice
2 tbsp. Minute miso or soy sauce
1/2 tsp. sesame oil
1/4 teaspoon minced fresh ginger
2 beets (2 in. diameter, about 6 oz. each) – cooked or fresh, I used cooked
2 leaves lettuce, rinsed and finely sliced
Salt and pepper

In a small bowl mix lemon juice, miso, oil, and ginger.

Using the vegetable peeler or a mandoline, slice beets paper thin. Arrange slices equally, slightly overlapping, in a ring on each of two salad plates.

Arrange lattice equally in the center of beets. Drizzle dressing over beets. Add salt and pepper to taste.

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2 Responses to “Beet Carpaccio with Ginger-Miso Vinaigrette”

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