Beetroot with green miso dressing and nori almonds

side dish · ⏱ 85 min · 6 portions · 41.0 g carbs / portion · vegan · allergens: sesame, tree nuts

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
http://flowcooking.food/en-us/recipe/673/beetroot-with-green-miso-dressing-and-nori-almonds/