Shaved Beet & Carrot Salad with Orange Miso Vinaigrette
This is the salad that happens when the fridge is full of veggies that need to be eaten to make room for the incoming produce box. We shall call her the Shaved Beet & Carrot Salad with Orange Vinaigrette. Like any salad, I like to have a variety of textures, flavors and colors, but honestly it doesn’t really matter what you put on the platter because this tart, umamitastic dressing will work on anything.Jump to Recipe
We have a sweet farmers market on Saturday mornings in our town that has grow up quite a bit over the last few years. I used to work there, selling my gluten-free baked goods for a brief, but insane time in my life where I was considering opening a brick and mortar bakery. It was an incredible amount of work to wake up before dawn to bake, package, and label the products, pack up the car, then arrive on site before 8 o’clock in the morning to set up the tables and tent and arrange my display. But it was also so fun to be customer facing and commiserate with other gluten-free folks who were just trying to find something delicious to eat.
Those farmers market days have given me tremendous respect for the vendors who show up every weekend, some of them driving 3 hours or more to arrive in time for opening with their gorgeous produce and goods. Springtime comes early in California, and in addition to nectarines (!!), we purchased yellow beets, frisee lettuce, fresh carrots, oranges and the most gorgeous purple snap peas. Of course, you don’t need purple snap peas to make this Farmers Market Salad with Shaved Carrots, Beets, and Snap Peas with an Orange Miso Dressing, but it certainly makes it more colorful.
How to Make an Orange Miso Salad Dressing That is Delicious on Practically Everything
I love this salad dressing because it’s fast and easy and tastes so incredibly fresh and delicious. I prefer to use red miso, because it has a more robust flavor, but white miso works as well.
- Zest & juice from one orange (a medium orange will yield about 2 tablespoons zest and 1/4 cup of juice)
- 1 tablespoon red miso paste (make sure it’s gluten-free)
- 2 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
Put the orange zest and juice in a small bowl and add the miso paste. Whisk vigorously until the miso is fully incorporated. Whisk in the rice wine vinegar and toasted sesame oil. Taste for seasoning. Depending on how salty your miso is, you may want to add a pinch of salt and pepper at this point. Use this dressing to drizzle over pretty much anything.
LOVE SALADS? TRY THESE OTHER RECIPES!
- Not Just Another Salade Nicoise Recipe
- Strawberry, Arugula Salad with Quinoa
- Deli Style Spaghetti Salad
If you make this recipe, or any other recipe from my blog, drop a comment below and leave a star rating and be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!
Farmers Market Salad with Shaved Carrots, Beets and Snap Peas with an Orange Miso Dressing
- Mandoline Slicer
- Prep the veggies. Wash and scrub the carrots and then thinly shave them with a sharp vegetable peeler and pile the carrots in the middle of the platter.
- Wash and scrub the beets then thinly slice them using a mandoline slicer. Alternatively, you can also shave these with a veggie peeler or very sharp knife. Tuck the beets around the edges of the carrots on two sides.
- Remove the stems and strings from the sugar snap peas and then cut them in half along their “spine.” Arrange them around the carrots, alternating with the beets.
- Tuck the lettuce under and around the veggies on the edges of the platter, then arrange the orange supremes over the lettuce.
- Make the dressing. Put the orange zest and juice in a small bowl and whisk in the miso until totally smooth. Whisk in the rice wine vinegar and sesame oil and taste for seasoning. Depending on how salty your miso is, add additional salt and some pepper to taste if desired. Drizzle the dressing over the arranged salad, and sprinkle the whole lot with the sesame seeds. Serve immediately, or refrigerate for up to 3 hours before serving. Garnish with fresh herbs.