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Japanese-Spiced Beet Salad {Food Matters Project}

This week  Sandra of Meadows Cooks picked our Bittman recipe for the week: Japanese-Spiced Roasted Beets. Here's what the creative cookers made (look in the comments section).

Clad only in a tanktop and shorts, with my boys splashing outside in the pool, turning on the oven was the last thing I wanted to to this afternoon. So, I opted for a Japanese-Spiced Beet Salad instead.

2-3 beets, scrubbed, dried, and julienned
1 celery root, peeled and julienned
1 C organic wild arugula
1 t toasted sesame oil
2 t olive oil
1 t rice wine vinegar
dash of chili powder
splash of soy sauce
freshly ground sea salt
freshly ground pepper
zest from 1 lemon
sesame seeds for garnish

Place the beets, celery root, and arugula in a large mixing bowl. In a cruet - of just a mason jar with a lid - place the sesame oil, olive oil, vinegar, soy sauce, chili powder, sea salt, pepper, and lemon zest. Shake to emulsify. Toss into the beet mixture until completely coated. Plate and garnish with sesame seeds.


  1. Camilla, I love the idea of making the spices into a salad dressing. I'm going to keep this in mind for the hot summer months!

  2. That is a great idea - not to turn on the oven. I don't know what I was thinking when I chose this dish! So glad you were able to adapt.

  3. oooh! i love your raw version camilla! so summery and fun!

  4. Love the salad Camilla, and a great idea to julienne a bunch of veggies and mix them with arugula! Wish I had thought of that since the original recipe did not inspire me.


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