janet @ the taste space

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

In Book Review, Salads on November 17, 2015 at 7:04 AM

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

You know it has been a great vacation when you get back and kind of forgot where you left off from life.

No kitchen meals buffered in my head. I even forgot one of my passwords at work.

Rob and I returned late Saturday so that we could regroup on Sunday. I forgot what was in the kitchen but thankfully found a sweet potato and carrot to make a quick batch of Gena’s Easy Lentil, Sweet Potato & Coconut Curry (omitted the ginger and used Penzey’s new curry powder – The Now Curry – which was spicier than their Sweet Curry Powder – but lent a nice complexity to the dish).

Then Rob and I worked on our main goal: raking our leaves. Apparently the City of Toronto mechanically picks up the leaves (ie, they do not need to be in the bags) in certain areas where there are lots of leaves. They only do it once a year and it was right after we returned. How awesome is that?

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

I am excited by the sheer number of vegan cookbooks being published and Roberto’s latest cookbook,Roberto’s New Vegan Cookingnow out for a few months, was a nice foray into healthy, flavourful whole foods meals.

His recipes are simple yet elegant and this salad would be a wonderful addition to any holiday spread.

Beet Carpaccio Salad with Arugula and Miso Dressing + Roberto’s New Vegan Cooking GIVEAWAY

I have been infatuated with beets (although you wouldn’t know it by my latest blog posts). I became really excited about beet carpaccio (after adoring this portobello carpaccio earlier) but after I roasted the beets, I was too excited to eat the salad, that I chopped them into regular slices. The miso-ginger dressing was strong but paired so, so well with the bitter arugula and slippery, tender roasted beets. I added some toasted sunflower seeds for a bit of crunch.


Roberto’s cookbook, Roberto’s New Vegan Cookingis not very similar to his first cookbook which utilized a lot of fake meat products. This cookbook centres around mostly quick and easy meals and his Mexican-American favourites (check out the recipes for a Mexican Meatball Soup aka lentil albondigas soup and pulled BBQ sandwiches made with napa and celeriac) and his classical French culinary training (blanquette de vegetables, cassoulet) shine through. There is even a recipe for (vegan) croissants and vegan kaiserschmarrn, an Austrian dessert pancake/crepe typically filled with eggs and milk. While he doesn’t say Arnold, he states he served it to the most famous Austrian-born body-builder/actor/politician ever. Neato! Kitchen staples, including almond bacon bits (just almonds, oil, liquid smoke and salt!), roasted tomatillo salsa, bread and butter pickles, pickled cauliflower with lemon and chili (ok, that one just sounds so awesome) and almond feta cheese can help you to create awesome meals.

Of note, a few of the main entrees call for some meat substitutes, which definitely makes the chef’s job a bit easier but one could also make those, too (case in point: vegan chorizo).

This would be an excellent beginner book for vegan cuisine but I also think more experienced cooks would find something they want to try, too.


Thankfully, the publisher allowed me to giveaway the cookbook to THREE readers living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you plan to make for upcoming holidays (or if you aren’t cooking, tell me what you’d like to eat!). The winners will be selected at random on December 1, 2015. Good luck!

PS. I am sharing this with this month’s Extra Veg and Eat Your Greens.

Beet Carpaccio Salad with Arugula and Miso Dressing

From Roberto’s New Vegan Cooking by Roberto Martin. Reprinted with permission from Da Capo Lifelong, © 2015

Author’s note: I’m just going to say it: OMG do I love beets. They are crazy good for you and one of the most colorful vegetables you can serve. They’re also pretty versatile; this is just one of many ways to serve beets in a salad. Use this preparation as a guide and enjoy all colors and sizes with any dressing you like.

5 medium beets (any color)
1 tablespoon extra-virgin olive oil
4 cups organic baby arugula
Kosher salt and freshly ground black pepper to taste
1 batch Miso Dressing (see below)
1/4 cup toasted sunflower seeds (note: this was a Janet addition)


Unless you want to look like Dexter, you’ll want to wear rubber gloves when preparing beets because they can stain your hands. They also tend to stain wooden cutting boards but chill, it’s not permanent: the stain disappears after a few washings.

1. Preheat oven to 425°F.

2. Trim, wash, and dry the beet tops. Save the tops for another salad or wilt them as you would spinach. Cut and discard the root ends and wash the beets well. Rub the beets with the olive oil and place them on a foil-lined sheet tray. Cover the beets loosely with foil and bake them for 30 to 45 minutes or until they can be pierced easily with a skewer. Uncover and remove the beets from the oven. Allow the beets to cool completely while you make the dressing.

3. When the beets are cool, rub the skins off with a paper towel. Using a knife or mandolin, slice the beets crosswise as thin as possible. This salad can be made in advance up to this point and held in the fridge until needed.


1. In a medium bowl, toss the arugula with about 4 tablespoons of Miso Dressing.

2. Arrange the beet slices equally on large salad plates. Distribute an equal amount of arugula on each plate in the center of the beets and season the greens with salt and pepper. Drizzle a bit of dressing over beets as well and serve immediately. This salad can easily be served family style on a large platter, as well.

Serves 8.

Miso Dressing

Author’s note: This dressing really is the finishing touch on the Beet Carpaccio with Arugula and Miso Dressing (page 126), but it’s also a great dressing for any tender green lettuce like red leaf, butter lettuce, or baby romaine. If you’re new to miso, it’s a traditional Japanese seasoning made of fermented soybeans (trust me, it’s much tastier than it sounds) that adds a salty-sweet kick. You can find miso in most natural grocery stores and Asian specialty markets.

2 shallots, minced
2 teaspoons Dijon mustard
Juice of 1/2 lemon
2 tablespoons organic brown sugar or agave syrup (Janet’s note: I used maple syrup)
1/4 cup shiro miso (Janet’s note: I used white miso)
3 tablespoons extra-virgin olive oil
One 1-inch piece fresh ginger, peeled and minced
Freshly ground black pepper

1. In a medium bowl whisk all the dressing ingredients together and season with pepper.

2. Pour into a glass jar or other container (if you have a small mason jar handy you can put everything in the jar, screw the lid on tight, and shake vigorously); chill before using.

The dressing will keep in the fridge for 1 week.

Makes 1 cup.

Note: I bought my own copy of the cookbook.  I was under no obligation to share a review. The opinions expressed are entirely my own.

Contest Rules: No purchase necessary. Contest period begins Tuesday, November 17, 2015 and ends Tuesday, December 1, 2015. For US and Canadian residents only. Approximate retail value $32.50. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

  1. For my main dish, I think I will make a lentil and rice loaf for the holidays. With lots of plant-strong sides, of course!

  2. I am making chickpea patties, salad and vegan stuffing.

  3. Thanks for hosting the giveaway! My kids have requested my (gluten free) vegan lasagna this year…or their alternative is my (GF) vegan chick’n noodle soup. I’ll also make them gluten-free dinner rolls or bread to go with the meal. All my cooking is whole foods, and it sounds like this cookbook would have lots of ideas for me to try.

  4. Hi Janet! I’m thinking of doing a lentil loaf and brussels and butternut stuffing. The beets sound amazing! I go through phases where I like beets and then don’t like them. It’s so weird.

  5. Thanks for hosting a giveaway – it’s always an exciting thing to do!
    I love beet salad, and this one looks fantastic!

  6. I will be serving this dish at thanksgiving. Thank you gornhelping with my menu planning.

  7. I like to make a lot of cookies for the holidays and am currently working on finding the best vegan/gluten-free peanut butter cookie for my partner. I love the variety and quality of vegan cookbooks these days. When you’re living with someone who is vegan and has celiac disease, it’s important to avoid most fake meat products, so it’s nice to know this cookbook isn’t heavy on those.

  8. I’ll be making sweet potatoes with bourbon and pecans, chestnut dressing and a meatless roast from Trader Joe’s.Oh, and the Voluptuous Pumpkin Pie from Post Punk Kitchen!

  9. This looks amaaaaazing! I’m thinking of trying to make a holiday inspired shepherds pie!

  10. I love beets. This will be a great recipe to try. Thanks.

  11. Dreena’s festive chickpea pie, beautiful to look at and scrumptious to eat!

  12. I am constructing the salad. Must make it special.

  13. I’ll be making my scalloped potatoes with “bacon” bits.

  14. It’s getting close, but I’m still not sure what our plans are for Thanksgiving. I’ll likely whip up a Thanksgiving for Two for us–a meatless holiday roast (probably TJ’s), stuffing, mashed potatoes, gravy, sweet potatoes, green beans, & rolls. Thanks for the giveaway, & I hope you have a wonderful Thanksgiving!

  15. I’m going to make turkey with all the trimmings.

    I hope that’s ok to say on a Vegan cookbook giveaway. LOL

    Thanks for the chance. 🙂

  16. Welcome back! Vegan or not, I would face-plant into this sauce. I love miso… need to remember to use it more!

  17. I’m the only Vegan in my family and always WOW them with my dishes (I don’t even tell them half the time lol) any vegan cookbook I can get my hands on to make new dishes I grab it. This one sounds so great.

  18. My family is doing a potluck style Thanksgiving this year and we’re bringing dessert. I’m making pumpkin pie using my favorite recipe from La Dolce Vegan and something with bananas per my son’s request — maybe the Banofee Pie from Vegan Pie in the Sky.

  19. Ahh! That’s so great that Robert has a new cookbook, I love that guy! We saw him at the Toronto Veg Fest a couple years back (I think 2013). It’s great that it’s a whole foods-based book too. Thanksgiving is already over here, but we usually opt for the easy option of Tofurky, and then spend a bunch of time making great side dishes like perogies and cabbage rolls! 🙂

  20. The holidays always include grilled spicy sweet potatoes!

  21. I am going to attempt a seitan wellington with mushroom gravy, mashed potatoes, roasted brussels sprouts and candied yams. For dessert – apple turnovers with vanilla coconut ice cream and pumpkin pie with coconut whipped cream. All vegan, of course!!!!

  22. […] My tummy keeps rumbling as you tell me about your upcoming holiday meals. Keep the entries coming to win one of 3 copies of Roberto’s New Vegan […]

  23. I’m planning to make some sort of lentil or bean loaf for Thanksgiving. Probably something with roasted root veggies too, so this beet recipe is looking good.

  24. We always make a dish out of Vegan Vittles for Thanksgiving-tofu marinated in a savory broth, then tossed with breading and baked until the outside is crispy. That, surrounded by mashed potatoes, stuffing, cranberry sauce and roasted brussels sprouts make such a delicious meal!

  25. […] else should you make it? Well, judging by your comments (you guys will be making delicious Thanksgiving meals!) ,most of the components might be leftovers […]

  26. This cook book looks fabulous

  27. I’ve seen some cornbread dressing (stuffing) recipes that look interesting. Not sure which one I’ll make. Dressing and baked sweet potatoes would be a fantastic meal.

  28. We had a delicious vegetable kugel

  29. For the holidays, I think we will have a whole head of roasted celeriac, mushroom sauce and pearl barley, and for dessert a vegan dark chocolate peppermint mouse.

  30. That looks like a simple, yet delicious way to serve beets!
    My favorite holiday dish had always been my mom’s chicken pie. After I became vegan, I started making a seitan pie inspired by her recipe. I haven’t made it in a couple of years, however, so I really have to get it on the table this year…

  31. That looks and sounds delicious, especially that dressing. I suppose that fake meat and meat analogues are useful for new vegans and those who are not natural cooks. i’d always prefer to cook from scratch. Thanks for sharing with #ExtraVeg

  32. I’m not cooking but I’d love some Apple pie

  33. I’m making butternut squash soup-yum!

  34. I made my cranberry sauce and as always it was a hit!

  35. We’ll be making latkes in just a couple of days!

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