Golden & Chiogga Beet Salad with Miso
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2
  • 6 small and medium golden beets, cooked & quartered
  • 2 medium chiogga beets, cooked & quartered
  • 1 ripe avocado, peeled & sliced
  • 1 c. cooked brown rice
  • 1 c. black beans (canned is an easy option!)
  • ¼ c. red onion, chopped
  • 2 large handfuls baby greens
  • 1 Tb. white miso
  • 2 Tb. red wine vinegar
  • 1 Tb. lemon juice
  • ½ tsp. Dijon mustard
  • 2 small cloves garlic, mashed & minced
  • 1 Tb. honey
  • ½ tsp. Siracha (or more if you like it spicy)
  • ¼ c. canola oil
  • Freshly ground black pepper to taste (you will likely not need salt since the miso has a lot of sodium, plus the vinegar and acids are very flavorful)
  1. Cook beets: cut off the greens and place beets into a sauce pan with enough water to cover. Cover and bring to boil. Once it boils, turn off the heat and let them sit in the hot water for about an hour. Test with a bamboo skewer or knife to confirm doneness, then remove from water and let them cool. Rub each with a paper towel to remove skin.
  2. Make the dressing: In a small bowl, whisk miso through Siracha. When combined, slowly pour in oil and whisk until emulsified. Refrigerate until ready to serve.
  3. Cut beets into quarters; slice avocado; mix brown rice with beans and onion.
  4. Place ingredients atop baby greens and drizzle dressing over everything. Top with freshly ground black pepper and serve!
Recipe by My Delicious Blog at