Sometimes a simple green salad is just not what you want on the menu. And, sometimes, there is a little of this and a little of that in the fridge that needs to be used. This salad is a little bit of both. I had a couple of yellow beets that needed to be used and the remains of a bunch of mint so….Thai Beet Salad was my answer. Here’s what I did….
Used my julienne peeler to cut the beets. The mandolin to thinly slice half of a left-over hothouse cuke. My fingers to pull apart the mint leaves and my beautiful Global chef’s knife to chop up a head of romaine lettuce. Tossed them all together and then dressed the mix with a splash of miso-citrus vinaigrette made as follows:
¼ cup white miso paste
6 ounces rice wine vinegar
2 tablespoons lime juice
2 tablespoons mirin
1 tablespoon tamari
½ tablespoon ginger juice
½ tablespoon freshly grated orange zest
6 ounces canola oil
1 tablespoon sesame oil
Salt and pepper to taste, optional
Combine the vinegar, lime juice, mirin, tamari, ginger juice, and orange zest in a jar with a lid. Add the canola and sesame oils, cover, and shake and shake to emulsify. Taste and, if desired, season with salt and pepper. This makes more than you will need for 1 salad, but it keeps well, covered and refrigerated, for up to a week or so. Bring to room temperature and shake well before using.