Beetroot and radish salad with Japanese dressing

Ingredients for 2 servings:

• 150 g beetroot, cooked
• 150 g radish(s)
• 2 small lettuce leaves, e.g. romaine or iceberg lettuce
• some salt
• 2 tbsp rice vinegar
• 2 tbsp mirin, or sugar
• 1 tbsp soy sauce, dark, Japanese
• 1 tbsp sesame oil
• 1 small onion(s) or a spring onion
• 1 handful of cress leaves, red or green shiso (perilla)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Total time approx. 25 minutes

decorative side dish for Asian dishes

Cut the beetroot and radish into equally thick slices (about 2 to 3 mm) and place them alternately on a plate, overlapping to form a ring. Sprinkle with salt and let them marinate for a while. Meanwhile, mix the rice wine, mirin, soy sauce, and sesame oil (from toasted sesame seeds) to make a dressing. Add the finely chopped onion and chopped shiso leaves. Place the two lettuce leaves in the center of the ring. Drizzle some of the dressing over the beetroot and radish slices, and drizzle the rest over the lettuce leaves. Mirin can also be replaced with a level tablespoon of sugar.