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Roasted Beet Sashimi with Wasabi-Ginger Vinaigrette inspired by O Ya
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Inspired by O Ya
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Roasted Beet Sashimi with Wasabi-Ginger Vinaigrette

Appetizer Vegetarian Vegan Gluten-free Dairy-Free
This plant-based appetizer presents roasted beets in thin slices, dressed with a wasabi-ginger vinaigrette. The preparation highlights the natural sweetness of the beets while adding complementary Japanese-inspired flavors. This dish offers a colorful, vegetarian option inspired by raw fish preparations.
Prep Time 20 mins
Cook Time 60 mins
Inactive Time 60 mins
Total Time 140 mins
Servings 4

Ingredients

  • 2 whole Large red beets (Similar size, about 3 inches diameter)
  • 2 tbsp Rice vinegar
  • 1 tbsp Fresh wasabi (Or premium wasabi paste)
  • 1 tbsp Fresh ginger juice (Grate and squeeze ginger to extract)
  • 2 tbsp Grape seed oil
  • 1 tbsp White soy sauce (Use tamari for GF version)
  • 1 cup Micro greens (Mix of wasabi leaves and radish sprouts)
  • 1 tbsp Black sesame seeds

Tools You'll Need

  • Mandoline slicer
  • Chef's knife
  • Aluminum foil
  • Baking sheet
  • Whisk
  • Small mixing bowls

Chef's Tip

Thoroughly chilling the roasted beets before slicing them helps achieve thinner, more uniform slices. A mandoline can be a helpful tool for creating the thin slices that work well in this preparation.

Instructions

  1. Roast beets: Wrap individually in foil with pinch of salt. Roast at 375°F until tender, about 1 hour.
  2. Cool beets: Peel while warm, then chill completely (about 1 hour).
  3. Prepare vinaigrette: Whisk rice vinegar, wasabi, ginger juice, oil, and soy sauce.
  4. Slice beets: Using mandoline, cut into paper-thin rounds.
  5. Arrange slices: Layer beet rounds slightly overlapping, like sashimi.
  6. Dress: Drizzle with vinaigrette, sprinkle with sesame seeds.
  7. Garnish: Top with micro greens just before serving.

Plating

Arrange beet slices in a straight line like nigiri sushi. Drizzle vinaigrette around plate, garnish with micro greens and sesame seeds.

Storage & Reheating

The roasted beets can be refrigerated for up to 3 days before slicing. The assembled dish is best consumed within a few hours, but can be refrigerated for up to 1 day. The vinaigrette can be stored separately for up to 3 days.

About This Recipe

A vegetarian Japanese-inspired dish featuring red beets with wasabi-ginger vinaigrette, inspired by O Ya. Careful roasting and paper-thin slicing treats vegetables with sashimi-like precision. The bright, spicy vinaigrette complements the earthy sweetness of the beets in this innovative plant-based appetizer.

How did it turn out?

We'd love to hear about your experience making this recipe!