You know what I love? Unlikely partnerships. Things and people that don’t necessarily “go together” according to traditional guidelines. Couples, shirt patterns, friendships, musical duets, and foods that surprise you with their successful coupling are some of life’s greatest delights. Opposites attract, according to the old adage, but opposites still need a common thread that can hold it all together.
Here, that thread is a glossy, rich, umami dressing made with balsamic vinegar, miso paste, and just a touch of flaxseed oil. This combination anchors creamy avocado, sharp arugula, sweet beets, and creamy black beans for a salad full of unlikely pairings proving that some things are just better together.
Arugula, Beet, and Avocado Salad with Miso-Balsamic Dressing Recipe
Beets, avocado, arugula, black beans, and a miso balsamic vinegar dressing comes is a texturally exciting meal-sized salad with a robust, addictive taste. It’s healthy summer comfort food, and a new way to approach your daily greens.
1 large beet
3 heaped cups arugula
1 avocado, halved, pit and skin removed, and quartered
1/2 cup cooked black beans or cooked bean of choice
1/2 cup cilantro, roughly chopped
Sea salt, to taste
1 tablespoon balsamic vinegar
2 teaspoons flaxseed oil
2 teaspoons lemon juice
1 teaspoon sweet white miso
Chili flakes, to taste
- For the Salad: Preheat oven to 400ºF. Add beet to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 to 1.5 hours, or until tender when pierced with a knife. Cool until comfortable to handle. Remove the skin (it should slip right off) and slice into 1/2-inch rounds.
- For the Dressing: In a small bowl, whisk all dressing ingredients until fully blended.
- To serve, in a large bowl, add a bed of arugula. Top with compartments of roasted beet rounds, avocado, beans, and cilantro; season with salt. Drizzle over dressing. Serve composed or toss to incorporate all ingredients, divide between two bowls, and enjoy.