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Balsamic Miso Root Salad


We originally made a miso tahini dressing for this, but did some playing in the test kitchen and swapped the tahini for a sweeter balsamic – it ended up making the salad.

makes 4

for the veggies

about 2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)

olive oil

salt + pepper

for the balsamic miso vinaigrette

2 tablespoons sesame oil (untoasted)

2 tablespoons balsamic vinegar

2 tablespoons white balsamic vinegar

2 tablespoons yellow miso

1. Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

2. Place all the veggies onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

3. Meanwhile, make the dressing. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

4. Plate veggies with dark, leafy winter greens of choice and drizzle dressing generously over top.

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