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Roasted Beet Salad with Miso Dressing, Watercress, and Toasted Sesame Seeds Recipe

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4.1 from 33 reviews

This Roasted Beet Salad features tender, oven-roasted beets paired with fresh watercress, hard-boiled eggs, and a flavorful miso-based dressing. Toasted sesame seeds add a delightful crunch, making this salad a vibrant and nutritious dish perfect as a light meal or side.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Beets

  • 2 pounds beets (about 4-5 medium beets)
  • 5 Tablespoons olive oil
  • 1/2 teaspoon salt

Salad

  • 1 bunch watercress lettuce
  • 2 large hard boiled eggs
  • 2 Tablespoons sesame seeds, toasted

Dressing

  • 1/2 cup white miso paste
  • 1/4 cup + 1 Tablespoon water
  • 1/4 cup white sugar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon salt
  • 2 Tablespoons peanut oil
  • 1/2 teaspoon sesame oil

Instructions

  1. Preheat and prepare beets: Preheat oven to 400°F. Trim beet greens, leaving about an inch of stem attached. Scrub beets thoroughly under cold water to remove any dirt, but do not peel.
  2. Wrap and season beets: Place each beet individually on a sheet of tin foil. Drizzle each with about a teaspoon of olive oil and a pinch of salt. Wrap the foil tightly around each beet and place them on a rimmed baking sheet.
  3. Roast beets: Roast the beets in the oven for 50 to 70 minutes, depending on their size, until tender when pierced with a fork.
  4. Prepare eggs: While beets are roasting, cook the eggs to hard boil stage, peel, and set aside.
  5. Cool and peel beets: When beets are tender, carefully open the foil packets and let beets cool until warm enough to handle. Lower the oven temperature to 350°F. Rub the skins off the beets with a paper towel and discard the skins.
  6. Slice and bake beets: Cut off the stem and tip of each beet and slice them into wedges. Place the wedges back on the lined baking tray and bake for an additional 5 minutes.
  7. Make dressing: In a small bowl, whisk together the white miso paste, water, sugar, soy sauce, and salt until well combined. Then whisk in the peanut oil and sesame oil to create a smooth dressing.
  8. Assemble salad: Arrange the watercress on a serving platter. Top with roasted beet wedges, chopped hard boiled eggs, and a sprinkle of toasted sesame seeds.
  9. Serve: When ready to serve, either lightly dress the salad with the miso dressing or allow individuals to dress their own salad.

Notes

  • Roasting the beets with their skins on helps retain moisture and flavor.
  • Be careful when handling hot beets to avoid burns.
  • Adjust the amount of dressing according to taste preferences.
  • To toast sesame seeds, heat them in a dry pan over medium heat until golden and fragrant, stirring frequently.
  • This salad can be served warm or at room temperature.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-beet-salad-with-miso-dressing-watercress-and-toasted-sesame-seeds-recipe/