Make the dressing:
In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using. The dressing will keep in refrigerator for one week.
Make the salad:
1)Simmer the beets in water until crisp-tender about 20 to 25 minutes. Drain and set aside until cool. Peel, and then thinly slice. Salt and pepper and then refrigerate.
2)Combine the arugula and apples and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
3) To serve: place the sliced beets in a large ring around a salad plate. Mound the greens and apples on top of the beets, sprinkle with the walnuts and the dill. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (69%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 239.2mg||8 %|
|Potassium 227.3mg||6 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.2g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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