Beet Carpaccio With Ginger-Miso Vinaigrette

1. 1

   In a small bowl, mix mustard with 4 teaspoons water until smooth; let stand 5 minutes. Whisk in lemon juice, honey, miso, oil, and ginger.

2. 2

   Trim and discard tops and root ends from beets. Scrub beets well, then pare peel with a vegetable peeler and discard. Using the vegetable peeler or a mandoline, slice beets paper thin. Arrange slices equally, slightly overlapping, in a ring on each of four salad plates.

3. 3

   In a bowl, mix 2 tablespoons ginger-miso vinaigrette with salad mix. Arrange greens equally in the center of beets. Drizzle remaining dressing over beets. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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