Tag Archives: beets

Beet Salad with Simple Miso Dressing

DSC_0668 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.


  • 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!


Root Goddess Bowl (With Orange Maple Dressing)


Some serious delicious fall goodness here… I felt like a complete goddess after inhaling leisurely munching¬†this. You can’t tell, but there’s some brown rice under all of that too! Here’s what’s in this bowl:

  • Beets
  • Brown rice
  • Hemp hearts
  • Mushrooms
  • Orange Maple marinated tofu
  • Pecans
  • Persimmons
  • Pomegranate arils
  • Sweet Potatoes

I don’t know what it is about root vegetables, but they make me feel amazing. Not to mention I love the taste of them roasted in grapeseed oil and sprinkled with salt. When I added all the other fall goodies (the persimmon and pommegranate and cinnamon + maple in the dressing) I was feeling pretty ready for a fire (or christmas…).

This bowl could be made with SO many different things you could do with this. I recently mentioned some other good vegetables to roast (carrots, broccoli, pumkin, squash to name a few) and those would all be great in this. Also roasting the mushrooms instead of having them raw, or marinating tempeh instead of tofu. Any fall fruit (apples, pears etc) would also be a great addition.

Is it a major food blogging faux-pas to use pre-cooked grains in the recipe (“1 cup cooked brown rice”) without explaining how to cook it? OOPS.

Inspired from this and this!


  • 1 large sweet potato, cut into 1/3 inch rounds
  • 1 large beet, cut into 1/4 inch rounds or cresents
  • 2 tablespoons grapeseed oil
  • 14oz. package of plain extra firm tofu (Marinated for min 1 hr in following dressing)
  • 1 cup cooked brown rice
  • 2 large handfuls of greens (I used spring mix, but kale or spinach would work)
  • 4 mushrooms, sliced
  • 1 persimmon, sliced
  • seeds from 1/2 a pomegranate
  • 2 tablespoons pecans
  • 2 tablesoons hemp hearts
  • salt


  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 2 teaspoon balsalmic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoon extra virgin olive oil
  • 1/4 teaspoon ground cinnamon
  • salt


To marinate the tofu, cube or slice the tofu (max 1/2 inch thick, thinner is better) and layer into a shallow dish. Whisk all the dressing ingredients together and pour over the tofu. Let marinate for minimum 1 hour.

Preheat oven to 400F and prep a baking pan with grapeseed or coconut oil or parchment paper.

In a large bowl mix the chopped roots with the grapeseed oil. Place on the pan, add a healthy grind (or shake) of salt,  and pop into the oven for 35-45 minutes, stirring every 20 minutes or so.

Meanwhile, layer the rice and spinach, with the marinated tofu, mushrooms and persimmons onto each plate. Add the roasted roots once cooked.

Before serving, garnish with pomegranate seeds, pecans, and hemp hearts. Use the left over dressing from marinating the tofu to pour over the salad. Enjoy!

May the warm roots ground you!