Miso Maple, Golden Beet

The veg box is full of beautiful treats this week. First of the Scottish tomatoes, golden beets and pink shallots. 💗

Ingredients

• Beetroot * 3 - any colour will do.
• Shallots * 4
• Cherry tomatoes * 10
• Roquette - bunch

For the dressing:

• Olive oil / Cold pressed rapeseed * 1 Tbs
• Oat miso * 2 tsp
• Oat shoyu * 1 Tbs
• Maple syrup * 1 tsp
• Vinegar * 1 tbs
  

Method

1. Slice your beets into fork-able chunks and roast for 20 minutes with the shallots (whole on a high heat 180 C / 350 F.
2. Keep your tomatoes at room temp and slice in halves.
3. For the dressing: Combine all ingredients and whisk together, the oat miso helps hold it all together but do not stress if it is not held in an emulsion, we are not making mayo.
4. Allow your roasted veg to cool and combine with your tomatoes, dress well and enjoy with a carbohydrate or protein source of your choosing.

This is one of those recipes that’s easy to adapt to whatever is looking good in the veg box. Swap in different varieties of beetroot, add whatever seasonal tomatoes you have to hand, or bulk it out with your favourite grains, beans or protein. The oat miso and oat shoyu dressing brings everything together with a rich, savoury umami that makes even the simplest roasted vegetables feel special.

If you give it a try, we’d love to know what you added to yours!