Sometimes, natto does best when it is not the main ingredient in a dish, but on equal footing with others. And what if we used ginger, sriracha and balsamic vinegar, no oil, since natto contains plenty of fat already? Let’s give this a try.
This spicy beet arugula salad over natto, rice and ginger tastes and looks vibrant. It is made with golden beets, brown rice, balsamic vinegar and no oil.
![Natto salad with golden beets arugula and ginger](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Natto-salad-with-golden-beets-arugula-and-ginger-768x1024.jpg)
This salad came from a large batch of brown rice, which gave wonderful opportunities to pair with various vegetables. In addition, I also had a batch of baked beets to use for multiple purposes, and fresh natto from the store. In essence, the dish’s main components were in front of me, and the question was: what to add to make it taste good?
![Spicy beet arugula and natto salad](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Spicy-beet-arugula-and-natto-salad-800x600.jpg)
I feel like natto benefits from spices. You get a lot of gooey beans, and traditionally these soybeans come together with mustard. The Japanese already thought about the spicy combination. In the case of this salad I boosted this with fresh ginger, plus hot sauce. The balsamic vinegar has a neutralizing effect and enough acidic strength that it goes well with brown rice, as it absorbs it.
![Mix in ginger with brown rice and natto](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Mix-in-ginger-with-brown-rice-and-natto-768x1024.jpg)
So here we have it: a base of ginger, brown rice and natto mixed together, topped with arugula for extra freshness, golden beet slices, and vinegar and hot sauce on top.
![Natto with ginger and brown rice](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Natto-with-ginger-and-brown-rice-800x640.jpg)
The visual aspect also felt pleasing, which is not the least when looking at a plate. I hope you enjoy the colors and the milder natto flavors. It’s still fermented soybeans, they don’t disappear, but I think this dish works.
![Oil-free golden beets arugula salad on bed of natto rice and ginger](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Oil-free-golden-beets-arugula-salad-on-bed-of-natto-rice-and-ginger-800x600.jpg)
![Spicy beet arugula and natto salad](https://www.nicolaspujol.com/wp-content/uploads/2019/02/Spicy-beet-arugula-and-natto-salad-500x500.jpg)
Spicy beet arugula salad over natto, rice and ginger
Ingredients
- 2 cups cooked brown rice
- 6 oz natto (1 pack per person, or less if you prefer)
- 1 oz fresh ginger
- 1 oz arugula
- 6 oz golden beets (red beet is fine too)
- 4 tbsp balsamic vinegar
- hot sauce to taste
Instructions
- Cook the brown rice and the beets.
- In a large bowl, mix the rice, peeled and finely chopped ginger, and the natto.
- Place the mix on each plate, add the arugula and peeled beet slices on top.
- Sprinkle with balsamic vinegar and hot sauce.
Nutrition
![vegan natto ginger salad](https://www.nicolaspujol.com/wp-content/uploads/2019/02/vegan-natto-ginger-salad-768x1024.jpg)
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