Roast sweet potato, beetroot and red onion salad with miso dressing
- March 2019
- Serves 4
- Hands-on time 10 min, oven time 30-40 min
The fermented soya bean paste from Japan isn’t just for making miso soup, it adds rich umami flavours to all kinds of dishes. Try this vegetarian roast sweet potato, beetroot and red onion salad with miso dressing out for size.
And if you’re a fan of the salty stuff, then you’ll love these 12 ways with miso.
- Dairy-free recipes
- Vegetarian recipes
- 6.3g (1g saturated)
- 51.6g (22g sugars)
- 3 large or 4 small sweet potatoes, cut into wedges (skin left on)
- 4 small beetroot, trimmed and cut into wedges
- 2 small red onions, cut into wedges
- Glug olive oil
- 110-120g pack baby salad leaves
- Fresh coriander leaves (or Growing Underground Asian salad mix, from Ocado and Waitrose) to serve
- Fresh lime wedges to serve
For the dressing
- 2 tbsp miso paste
- 4 tsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp clear honey
- Heat the oven to 200°C/180°fan/gas 6. Mix the dressing ingredients in a bowl. Toss the vegetables with the olive oil and some salt and pepper in a roasting tin. Roast for 30-40 minutes until tender, tossing with half the dressing for the final 10 minutes.
- Toss the roast veg in a bowl with the baby salad leaves and the rest of the dressing, then divide among 4 plates, sprinkle with coriander (or micro herbs) and serve with lime wedges.
Roast the veg up to 3 hours ahead. Dress and toss just before serving.
Miso can be white, red or awase (a mixture of the two). The darker it is, the more fermented and strong in flavour. Variations within those categories include barley miso and rice miso.
Rate & review