A delicious, "earthy" flavoured side dish that is bursting with antioxidants!
- 6 med Beetroots scrubbed (leaves and stems removed)
- 1 tsp Olive oil
- 2 tsp Ginger minced (fresh)
- 2 Tbsp White miso (or shiro)
- 1 Tbsp Sesame seeds
- 1 Tbsp Lemon juice freshly squeezed
Boil beets in a large, heavy saucepan until tender.
Remove the cooked beets to a bowl of cold water, (reserve at least ¼ cup of the beet water). When beetroots are cool enough to handle, slip off skins and discard.
Slice or dice the cooked and cooled beets as you prefer.
In a small fry pan or saucepan over medium heat, cook the ginger and sesame seeds in olive oil, stirring constantly for 1 minute.
Remove the pan from heat and stir in miso and 1/4 cup beet cooking liquid. Allow to cool slightly then add the lemon juice.
Calories: 151kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 516mg | Potassium: 857mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1.7IU | Vitamin C: 16.9mg | Calcium: 6.8mg | Iron: 14.3mg