Stories / Recipes

Beard House Recipe: Roasted Beet Salad with Miso–Sesame Dressing, Pears, and Frisée

Elena North-Kelly

Elena North-Kelly

April 11, 2016


An alum of Beantown favorites like Lumière, T.W. Food, and Hungry Food, Phillip Tang has now brought his talents to the new Banyan Bar + Refuge, an Asian-inspired gastropub in the city’s South End that’s already earned a glowing review from the Boston Globe. At his recent Beard House dinner, the 2016 Beard Award semifinalist chef served innovative, elevated spins on classic Asian flavors, such as sourdough pancakes with pork belly confit, sweet potato–hoisin sauce, pickled onions, and peanutssmoked scallop with pork mapo sauce, silken tofu, puffed rice, and pickled celery; and bubble black tea crème brûlée with star anise and Thai basil​​. One of the lighter dishes of the evening was a bright, elegant salad with earthy roasted beets, miso–sesame dressing, crunchy pears, and delicate frisée. It was the perfect balance of flavors and textures, packing an extra umami-punch from the white miso that's whisked into the dreassing. Make a big batch of this dish at home, and you'll banish sad desk-lunch syndrome forever. 

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.