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Beet Salad with Miso

Beets, Cukes and Pickled Ginger in Miso Dressing

Instead of the obligatory cheese sprinkled over roasted beets, this salad gets plenty of umami from miso.
Servings 4 cups
Author Robin Asbell


  • 1 pound beets
  • 1/2 large cucumber sliced
  • 1/4 cup pickled ginger
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red miso
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Bee Free Honee or agave
  • 1/2 cup fresh Thai or Italian basil slivered


  • 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.