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    Balsamic Miso Root Salad

    Read original issue here

    ingredients

    makes 4

    for the veggies

    • about 2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
    • olive oil
    • salt + pepper

    for the balsamic miso vinaigrette

    • 2 tablespoons sesame oil (untoasted)
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons white balsamic vinegar
    • 2 tablespoons yellow miso

    preparation

    1. Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

    2. Place all the veggies onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

    3. Meanwhile, make the dressing. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

    4. Plate veggies with dark, leafy winter greens of choice and drizzle dressing generously over top.




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