Design and Style
I think roasting beets may be, in my estimation, the best way.
This is a mix of red and chioggia (striped) beets. And somehow I cannot manage to put together a salad these days without adding little nuts and seeds and berries. And cheese shavings. Ahh. Salad.
Ramen is so ripe for improvement, the brands you can find at Asian markets especially so. I add all manner of enhancements and it seems I cannot go wrong. The most flexible dishes are often the most reliable, too, I think.
Prime candidates include: egg, cabbage (a lot), scallions, ginger (a lot), garlic, lemongrass, sesame seeds, sesame oil (a lot), bouillon, miso paste, mirin, hot pepper (whole or flakes), soy sauce (a little, maybe), carrots, celery (a lot), any other vegetables that seem amenable…