Reprinted from Blue Apron
In Japan, different kinds of noodles are traditionally eaten in different regions. Tokyo is the soba noodle’s home. Thin and made with buckwheat — a grain-like seed that’s actually not a wheat relative — soba has a natural, nutty flavor and springy texture. Typically served hot in winter and cold in summer, soba may well be the world’s most versatile noodle. In this dish, you’ll serve it cool with a citrusy ponzu-tahini sauce to salute the last warm days of summer.
Makes 2 servings; about 670 calories per serving
Heat two medium pots of salted water to boiling on high. Wash and dry the fresh produce. Cut the beet greens off the bulbs; reserve the greens. Once the first pot of water is boiling, add the beet bulbs. Cook 24 to 26 minutes, or until tender and easily pierced with a knife. Thoroughly drain. While still warm, remove the beet skins by rubbing them with a paper towel. Cut each beet into sixths and place in a bowl. Set aside.
While the beet bulbs cook, remove the leaves from the stems of the reserved beet greens. Keep the leaves whole; thinly slice the stems. Peel and mince the ginger and garlic. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger, white bottoms of the scallions and beet stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the cabbage and beet leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Remove from heat.
Add the soba noodles to the second pot of boiling water. Cook 2 to 3 minutes, or until al dente. Drain thoroughly and rinse under cold water to prevent the noodles from sticking together.
While the noodles cook, in a small bowl, combine the mirin, ponzu, tahini and sesame oil and whisk until thoroughly combined. Season with salt and pepper to taste.
In a large bowl, combine the cooked noodles, cooked vegetables, beet bulbs and as much of the dressing as you’d like (you may have extra). Toss until thoroughly combined. To plate your dish, divide the noodle salad between two dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like. Enjoy!