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Recipe

Apple, Beet, and Walnut Salad with Lemon-Miso Vinaigrette

Scott Phillips

Servings: 6 to 8

White (shiro) miso turns a simple lemon vinaigrette into an incredibly satisfying, slightly sweet dressing that you’ll want to use on everything, which is a good thing since you’ll have some left over. It keeps in the fridge for up to 1 week.

Ingredients

For the vinaigrette

  • 2 Tbs. plain rice vinegar
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 Tbs. finely chopped shallot
  • 1 tsp. garlic, mashed to a paste
  • 2 Tbs. white (shiro) miso
  • 1/2 cup plus 2 Tbs. neutral oil, such as canola or grapeseed
  • 1/2 tsp. Asian hot sauce, such as Sriracha (optional)

For the salad

  • 1 lb. trimmed medium beets
  • Sea salt and freshly ground black pepper
  • 8 oz. arugula or mixed baby greens (8 packed cups)
  • 2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
  • 1/2 cup walnuts, toasted and chopped
  • 2 Tbs. chopped fresh dill

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 430
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 3

Preparation

Make the dressing

  • In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.

Make the salad

  • In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
  • In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
  • Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.

Make Ahead Tips

The dressing will keep for 1 week, refrigerated.

Reviews

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Reviews

  • Fromtdot | 12/25/2014

    Delicious salad! Was a lovely addition to a roast pork dinner but could be an entree if added some protein...maybe smoked trout?!

  • Bagni | 12/01/2014

    Wow and more Wow!

  • springs9 | 09/22/2014

    This is superb and so beautiful on the plate.

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