5 cm piece fresh ginger, grated
½ cup peanut oil
¼ cup rice vinegar
1 tsp raw sugar
3 tbsp miso paste
4 ready-to-eat vaccum packed Beetroot
4 white baby turnips
4 baby yellow carrots
½ cup beetroot microgreens
To make the dressing, grate the ginger finely. Using your hands, squeeze out the juice and discard the pith. Mix the ginger juice with the rice vinegar, sugar, miso paste, and peanut oil. Season to taste with salt and freshly ground black pepper.
Using a sharp knife or mandoline, thinly slice the beetroot, radishes, turnips, and carrots. Arrange on platter and garnish with beetrrot microgreens and baby beetroot leaves. Pour the dressing over the salad and allow to soak in. Season to taste and serve immediately.