Salty, sweet, crunchy and colourful, this quick Japanese-inspired salad is equally at home on a weeknight dinner table and a festive buffet.
3 tbsp white or yellow miso
2 tbsp apple cider vinegar
¼ cup almond milk
4 colourful medium sized beets (try a combination of red, yellow, white and striped chioggia)
½ cup pomegranate seeds
Sprouts or microgreens for decorating (we especially like the peppery taste of radish sprouts with this salad but any sprouts will do)
- Whisk together first three ingredients until you have a smooth dressing.
- Wash and peel beets. Using a mandolin, slice beets thinly and arrange decoratively on 4 plates.
- Drizzle dressing over beets. Sprinkle with pomegranate seeds and sprouts or microgreens. Serve immediately.