Beetroot and Radish Salad with Japanese Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g beetroot, cooked
- 150 g radish (s)
- 2 small lettuce leaves, e.g., Romaine or ice-cream lettuce
- a bit salt
For the dressing:
- 2 tablespoon rice vinegar
- 2 tablespoon mirin, or sugar
- 1 tablespoon soy sauce, dark, Japanese
- 1 tablespoon sesame oil
- 1 small onion (s), or a spring onion
- 1 handful cress leaves, red or green shiso (perilla)
Print Recipe
Pin Recipe Instructions
- The beetroot and the radish are cut into slices of equal thickness (about 2 to 3 mm) and placed alternately on a plate, overlapping, so that a ring is formed. Then sprinkle them with salt and let them soak through a little.
- In the meantime, stir the dressing from the rice wine, mirin, soy sauce and sesame oil (made from roasted sesame) and add the finely chopped onion and chopped shiso leaves. Put the two lettuce leaves in the middle of the ring. Part of the dressing is drizzled over the beet and radish slices, the rest is placed on the lettuce leaves.
- Mirin can also be replaced with a level tablespoon of sugar.
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