Roasted Beet Salad with Miso–Sesame Dressing, Pears, and Frisée
Banyan Bar + Refuge - Boston
At Phillip Tang’s recent Beard House dinner, the Boston-based chef served Asian-inspired gastropub fare, like this crowd pleasing salad with roasted earthy beets, miso–sesame dressing, pears, and frisée.
Miso Sesame Dressing:
- 1/2 cup mayonnaise
- 1 ½ tablespoons rice vinegar
- 1 tablespoon white miso
- 1 tablespoon finely chopped scallions,
- ½ tablespoon toasted sesame oil
For the salad:
- 2 tablespoons canola oil
- 1 pound beets, peeled and cut into medium-sized dice
- 2 pears
- 1 tablespoon lemon juice
- 1 head frisée, washed and cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds
Prepare the dressing: combine all ingredients in a bowl and whisk until smooth.
Prepare the beets: heat the canola oil in a medium sauté pan over medium-high. Add the diced beets and cook for 6 to 8 minutes until the outside is browned and the beets are tender throughout. Cool the beets on a sheet pan until you’re ready to assemble the salad.
Prepare the pears: peel the pears and cut into pieces the same size as the beets. Toss the pears in the lemon juice to prevent browning.
Assemble the salad: combine the cooled beets, pears, and frisée in a large mixing bowl and toss with the sesame miso dressing to coat (use as much or as little of the dressing as you’d like). Top with the sesame seeds and serve.