This salad will never disappoint. Arame is an incredibly delicious and nutritious mild sea vegetable, and I really enjoy eating it with beets. If the beet greens look good, slice em up and put them in! Bok choy is also fantastic in this salad. If you have avocados on hand as well as crunchy seed (sesame, sunflower, pumpkin...) to sprinkle on top, you will be one happy eater.
Marinated Beet and Arame Salad
3/4 cup arame
4-5 beets
dressing:
1/3 cup soy sauce
1/4 cup peanut or sesame oil
1/4 cup apple cider vinegar
2 tbspns brown sugar or maple syrup
4 large garlic cloves minced/crushed
pepper
chili flakes (optional)
The beets can be peeled, diced and boiled. But they are better if you oven-roast them. In that case, coat them with some peanut oil and a little salt, and let them bake in the oven at 400 for half an hour or so. Check on them after 20 minutes, and if they are to your liking, take them out. If not, let them get a bit more crispy.
Put arame in a bowl and cover it with water. Let it sit for about 15 minutes to hydrate.
Drain the arame, combine with beets in a tupperware. Pour in the dressing, add in the chopped bok choy and/or beet leaves, sesame seeds.... Put on the lid, shake, and refrigerate for at least 12 hours. Garnish to your heart's content, and enjoy!
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