Crunchy Miso Beet Rice with Spinach and Egg
- For the miso dressing:
- 1 tablespoon miso
- 2 tablespoons rice vinegar
- ½ teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- ½ tablespoon honey
- 1 tablespoon water
- For the rice:
- 1 large beet peeled, Blade C
- 2 cups spinach
- 2 scallions diced
- ½ teaspoon sesame seeds to garnish
- 2 eggs
Combine all of the ingredients for the miso dressing into a small bowl and whisk until fully combined. Set aside.
Place the beet noodles into a food processor and pulse until rice-like. Set aside in a medium mixing bowl.
Place a large skillet over medium heat and add in the spinach. Cook for 5 minutes or until spinach wilts. Add the spinach and miso dressing to the bowl with the beet rice, and toss to combine. Divide the rice into two bowls and set aside.
In the same skillet, crack in the eggs. Let eggs cook until whites set and then top each bowl of rice with an egg and garnish with scallions and sesame seeds.