Beet Salad with Miso and Black Sesame

Name: Beet Salad with Miso and Black Sesame
Yield: 4 servings
Ingredients: 1 6 small beets (about 1 pound), preferably golden, scrubbed, divided; 1 3 tablespoons olive oil, divided; 1 Kosher salt, freshly ground pepper; 1 1/4 cup white miso; 1 2 tablespoons rice wine vinegar; 1 1 bunch watercress, trimmed; 1 1 teaspoon black sesame seeds or toasted white sesame seeds

From the kitchen of Carly

Earthy roasted beets meet peppery watercress in this striking salad, held together by a silky white miso dressing that's umami-rich without being heavy. Raw beet slices add crunch and brightness, while black sesame seeds provide the final textural punch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 small beets (about 1 pound), preferably golden, scrubbed, divided
13 tablespoons olive oil, divided
1Kosher salt, freshly ground pepper
11/4 cup white miso
12 tablespoons rice wine vinegar
11 bunch watercress, trimmed
11 teaspoon black sesame seeds or toasted white sesame seeds

Instructions

Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30–40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.