Sesame Beet Salad

One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb beet
• 2  tablespoons lemon juice
• 1 -2  tablespoon cider vinegar or 1 -2  tablespoon  balsamic vinegar
• 1  tablespoon toasted sesame seeds
• 2  tablespoons  minced onions or 2  tablespoons scallions
• 1  teaspoon sugar
•  salt and pepper

Directions

1. Cut leaves from beets leaving about an inch.
2. Scrub beets and place in pot of water.
3. Boil, then lower heat andcook about 30-45 minute.
4. Drain and rinse with cold water so you can slip off the skins.
5. Slice beets and toss with other ingredients.