Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).
I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!
By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.
BEET SALAD WITH SIMPLE MISO DRESSING (serves two big bellies)
- 2 cups raw beets, shredded (I used three medium sized beets)
- 2 cups greens, chopped (I used kale)
- 1/2 cup fresh parsley, chopped
- 1 cup cremini mushrooms, chopped
- 1 green onion, thinly sliced
- 2 tablespoons white miso paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper, to taste
- nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)
Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.
In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.
Divide into two bowls and enjoy!