Sesame beets are almost always a huge hit--even amongst folks who refuse to eat beets as a rule. The dressing, which maintains the perfect balance of salty and sweet, elevates fresh beets to an entirely new level. Though it calls for a couple unusual ingredients, it's worth the purchase: you'll want to make the recipe over and over again. And if you don't have any beets around, the dressing is fabulous on a salad. Ingredients:
1 bunch of beets 2 tbsp sesame seeds 1 medium carrot (optional)
For the dressing:
1 tbsp rice vinegar or apple cider vinegar 1 tbsp lime juice 1 tsp soy sauce or tamari 1 tsp maple syrup 1 tbsp sesame oil 1 tbsp canola or olive oil pepper to taste
Boil beets in a medium pot until tender, 20 to 30 minutes. Let beets cool and peel, or peel under running cold water. Dice beets into 1/2 inch pieces and set aside in a medium bowl. Toast sesame seed in a skillet over medium heat. If you desire for texture, shred one carrot, and add to beets.
For the dressing, you can use a small glass jar (or other container with a secure lid) or double or triple the amount (and use on salads all week) and run through a food processor. Either way, the goal is to combine all ingredients thoroughly. If using the jar, put vinegar, lime juice, soy sauce, maple syrup, sesame oil, canola or olive oil, and a sprinkling of black pepper in the jar and seal the lid. Shake vigorously to combine. If using a food processor, you can emulsify (combine two liquids that do not easily combine) by adding ingredients while the processor is running through the opening in the cover. Both methods work like a charm.
Pour enough dressing over beets to cover generously and mix. Add toasted sesame seeds and serve immediately or refrigerate and serve later. Beets will remain tasty refrigerated for two to three days.