For this stunning salad, use the thinnest setting on your mandoline to shave crisp root vegetables into delicate medallions. Miso paste is generally used to flavour soups, but here it acts as a savoury base for the simple Japanese-inspired dressing.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 6 servings
Ingredients
Beet and Celery Root Salad:
Miso Dressing:
Method
Miso Dressing: In large bowl, whisk miso paste with hot water until smooth; gradually whisk in vegetable oil, lime juice, ginger, sesame oil and honey.Beet and Celery Root Salad: Using mandoline, shave beets and celery root into paper-thin slices. (If beets or celery root is too large for mandoline, cut in half.) Add beets, celery root and chives to dressing; toss to coat.
Tip from The Test Kitchen: The easiest way to prep celery root is to trim both ends, then stand it on its base. Using a sharp knife, cut downward, following the contours of the root, to remove the skin.
Nutritional facts per each of 6 servings: about
- Fibre 2 g
- Sodium 143 mg
- Sugars 5 g
- Protein 2 g
- Calories 90.0
- Total fat 6 g
- Potassium 269 mg
- Cholesterol 0 mg
- Total carbohydrate 10 g
%RDI
- Iron 5.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 10.0
