Instead of the obligatory cheese sprinkled over roasted beets, this salad gets plenty of umami from miso.
Quarter the beets and steam until tender. Drain and run cold water over the beets as you trim the tops and slip off the skins.
Place the cooled beets on a cutting board and slice, then move to a large bowl. Add the cucumber slices and pickled ginger.
In a cup, combine the olive oil, miso, cider vinegar, bee free honee or agave and stir.
Serve topped with basil.