Steamed Beets with Miso, Mustard and Clove Dressing
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February 8, 2010 by Alison
Filed under Appetizers and Snacks, Healthy Recipes, Salads and Salad Dressings, Side Dishes, Vegetarian/Vegan Dishes
Serves 4
A sweet and tangy dressing with a hint of clove enhances and enlivens the flavors of sweet steamed beets in this healthy side dish. It makes a showy presentation too, with the stark contrast in colors. For a raw version, grate or thinly slice the beets with a v-slicer and drizzle with the dressing.
Nutrition Tip: Beets are one of the best foods for thinning bile and decongesting the liver. Late winter and spring is the best time to start cleansing the liver so it can clear the heavier winter foods and induce weight loss for the warmer months ahead. Beets can be eaten everyday in the transition months before summer.
Cooking Tip: Choose beets that are no larger than the size of a lemon for the most delicate sweet flavor, and to lessen cooking time. For even cooking, pick a bunch that has relatively the same sized beets.
4-6 small beets
1/4 cup white or blonde miso paste
Juice of 1 lemon
2 tablespoons water
2 tablespoons honey or 4-5 drops liquid stevia extract
2 teaspoons whole grain mustard
1/8 teaspoon ground cloves
1 teaspoon black sesame seeds (optional for garnish)
Remove any greens from the beets, leaving 1-2 inches of stems. Rinse and wash the roots meticulously where the stems meet the root to wash away any hidden dirt and grit. Peel the roots with a veggie peeler and slice vertically into 1/4-inch slices, slicing through the stems to retain a decorative look.
Prepare a metal or bamboo steamer over a boiling pot of water and place the beet slices into the steamer (they can be overlapped slightly). Cover and steam for about 15 minutes, until a fork slipped into the flesh goes in without any effort.
Whisk the miso, lemon juice, water, sweetener, mustard and cloves in a small dish until smooth. Use a blender, if needed.
Arrange the beet slices on a tray or platter and drizzle with the dressing (you may not need all of it – reserve any remaining as a dip for veggies or meats). Sprinkle with the black sesame seeds for a contrast in color.
Food photos by Jackson D. Carson
©2010. Alison Anton. All rights reserved.
