Shaved Golden Beet Salad Recipe

Prepare beets

Trim beet tops and bottoms. Simmer whole golden beets in a pot of salted water until tender when pierced with a knife, about 25–35 minutes depending on size. Drain and cool until comfortable to handle. Alternatively roast at 400°F (200°C) wrapped in foil for 40–55 minutes. Once cool, peel beets with a paring knife or slip the skin off with your fingers.

Shave beets

Using a mandoline set to a thin setting or a vegetable peeler, shave the cooked and peeled golden beets into thin ribbons. Transfer to a large mixing bowl.

Slice radish and pear

Trim radish ends and very thinly slice crosswise (use a mandoline if available). Core the ya pear and very thinly slice or shave into matchsticks or thin rounds. Add radish and pear to the bowl with the beets.

Assemble greens

Place mixed greens in a large salad bowl or individually on plates. Add the shaved beet, radish and pear mixture on top of the greens. Pit and roughly chop the Medjool dates and scatter over the salad.

Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat combine sugar, butter and water. Stir continuously until sugar melts and begins to bubble and coat the walnuts, about 2–3 minutes. Add walnut halves and toss to coat. Continue to cook for 1–2 minutes until glossy and beginning to caramelize, then transfer immediately to the prepared sheet in a single layer. Sprinkle with sea salt. Let cool completely; the candy coating will harden. Break any large clusters to bite-size pieces.

In a small bowl or jar whisk together white miso paste with the orange juice, lemon juice and rice vinegar until miso is dissolved and smooth. Whisk in honey (or maple syrup) to balance acidity. Slowly whisk in extra-virgin olive oil until emulsified. Season to taste with salt and freshly ground black pepper. If vinaigrette is too thick, add 1–2 teaspoons water to reach desired consistency.

Right before serving, drizzle 2–3 tablespoons of the citrus miso vinaigrette over the salad (reserve any extra for guests). Gently toss to coat the greens and shaved vegetables evenly. Scatter candied walnuts and chopped dates across the top. Taste and adjust with additional vinaigrette, salt or pepper as needed.

Serve immediately so greens remain crisp. Leftover components (vinaigrette and candied walnuts) can be stored separately: vinaigrette refrigerated up to 5 days, candied walnuts in an airtight container at room temperature up to 3 days.