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Beetroot with green miso dressing and nori almonds

Tender beetroot slices, glossy and sweet with a tangy green miso hit.
Crispy nori almonds and sesame add crunch and a warm ocean note.
Bright, earthy, and so satisfying—this plate tastes like comfort.

side dish ⏱ 85 min 230 kcal / portion 41.0 g carbs / portion (estimated) vegan sesametree nuts 🔗 Original source

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Beetroot with green miso dressing and nori almonds
v4 · rb0e705f985 20260727Z1751 4 pieces garlic clove 40 ml olive oil 1 piece lime fine sea salt to taste 1 tbsp water 🍳 ⏱ 35-40 min cook beetroot until tender 🔪 peel beetroot after draining 🔥 preheat oven to 150°C 🌀 mix marinade with apple cider vinegar, lemon juice, olive oil, brown sugar and black pepper ⏳ ⏱ 30 min cut and marinate beetroot 🌀 mix crispy topping almonds, sesame seeds, olive oil, turmeric and salt 🔥 ⏱ 15-18 min roast topping until lightly golden ⏳ cool roasted topping 🌀 mix topping with crispy shallots, nori flakes and aleppo chilli blitz green miso dressing until almost smooth 🔪 stir in lime zest and lime juice and water for the dressing 🍽 assemble beetroot on platter and spoon green miso on top 🍽 scatter half the crispy topping on top and serve at room temperature 🍽 serve remaining crispy topping in a bowl on the side Beetroot Miso 🥗 600 g beetroot 3 pieces star anise 3 pieces thyme 2 tbsp apple cider vinegar 1 tbsp lemon juice ½ tbsp brown sugar black pepper to taste 25 g flaked almonds 1½ tsp white sesame seed ⅛ tsp ground turmeric 2½ tsp aleppo chilli 20 g crispy shallot 1½ tsp nori flake 30 g coriander 1 piece green chilli 15 g white miso 1 tsp sesame oil beetroot, star anise, thyme 3 pieces ½ tbsp apple cider vinegar, lemon juice, brown sugar, black pepper 30 ml flaked almonds, white sesame seed, ground turmeric 1 ml aleppo chilli, crispy shallot, nori flake half remaining coriander, green chilli, white miso, sesame oil 1 piece 10 ml ½ tbsp
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Preparation steps

  1. cook beetroot 35-40 minutes until tender
  2. peel beetroot after draining
  3. preheat oven to 150°C
  4. mix marinade with apple cider vinegar, lemon juice, olive oil, brown sugar and black pepper
  5. cut and marinate beetroot 30 min
  6. mix crispy topping almonds, sesame seeds, olive oil, turmeric and salt
  7. roast topping 15-18 minutes until lightly golden
  8. cool roasted topping
  9. mix topping with crispy shallots, nori flakes and aleppo chilli
  10. blitz green miso dressing until almost smooth
  11. stir in lime zest and lime juice and water for the dressing
  12. assemble beetroot on platter and spoon green miso on top
  13. scatter half the crispy topping on top and serve at room temperature
  14. serve remaining crispy topping in a bowl on the side

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