Prep 10 mins
Cook 30 mins
For anise vinaigrette, omit the sesame oil and substitute toasted anise seeds for the sesame seeds. Try to use small beets for this recipe, but don' t toss the greens! They are wonderful in salads or cooked like spinach. From "The Mediterranean Kitchen", 1989, by Joyce Goldstein.
- 1 lb beet (after cooking there should be about 2 cups)
- 6 tablespoons mild olive oil
- 2 teaspoons asian toasted sesame oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons sesame seeds, toasted, plus extra for garnish
- salt, pepper
- Trim the tops of the beets, leaving 1/2 inch of stem attached to minimize bleeding. Put the roots on a pot and cover with cold water, heat to boiling, reduce heat and simmer uncovered until tender.Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm.
- Alternatively, rub the uncooked beet roots with a little oil and bake them in a covered pan at 350 degrees until tender.
- If the beets are large, cut them into 1/4 inch slices. If they are small,cut them into 4 or 8 wedges each. Place the cooked and cut beets in a large mixing bowl.
- Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle with extra sesame seeds and serve.