Japanese Beet Salad

For my birthday last year, we went to Yoshi’s in Oakland. This salad rocked my world so I had to recreate it.

Ingredients:

Baby arugula (Or whatever mix that contains this.)

Red beets

Candied walnuts (Literally, just put some walnuts in a saucepan with enough sugar to almost cover them and a splash of water. Cook until a caramel forms on the nuts. Take them out of the pan quickly so they don’t get stuck and smash to separate once cooled.)

Feta cheese

2 tbsp lemon juice

1 tsp Dijon mustard

2 tbsp apple cider vinegar

2 tbsp honey

2 tbsp olive oil

Directions:

  1. Cook the beets. You do this by heating the oven to 400F. While it heats up, cut the stems off the beets and scrub clean with water. Wrap completely in tin foil. Bake for about an hour. Carefully unwrap the beets. While running the cooked beets under cold water, remove the outermost layer of skin. Chop into cheese-cube-sized chunks.

  2. Mix the lemon juice, mustard, vinegar, honey, and oil in a well-sealed container. Shake like the dickens to emulsify (fancy word for “mix”).

  3. Assemble the salad. Ta-da!

saladsSarah Youngrecipe