Gingered Beet Salad

Yields:	4 servings
Rate this Recipe

Boil beets in a large, heavy saucepan until tender.

Remove cooked beets to a bowl of cold water.

When cool enough to handle, slip off skins and discard.

Slice or chop beets.

In a small skillet or saucepan over medium heat, cook ginger and sesame seeds in oil, stirring constantly, for 1 minute.

Remove pan from heat and stir in miso and 1/4 cup beet cooking liquid.

Cool dressing mixture slightly before adding lemon juice.

Toss dressing with beets until well coated.

Very good recipe, but I doubled the sauce amount because I really liked it.

Reviewed by texasboy