This was one of the first recipes I tried with beets, after I got over my childhood belief that I didn’t like them. It’s easy, and perfect for a picnic or general hot weather, as long as you don’t spill it on yourself. Beets do make a bit of a mess. The recipe serves 4 as a side dish, and is from the Moosewood Restaurant Low-Fat Favorites. We had a cold dinner of this beet salad along with a quinoa black bean salad, to be posted next.
1 lb beets
2 tb fresh lemon juice (or out of a bottle if that’s what you have)
2 tsp cider vinegar (or other vinegar, if you don’t have cider vinegar)
1 tb toasted sesame seeds (toast them in a dry pan until fragrant and light brown, but if they fly up in the air, try adding a few drops of oil)
2 tb minced scallions or onions
1 tsp sugar
salt and pepper to taste
1. Cook the beets as Bittman advises on his blog, by cleaning them, trimming the greens down to an inch, and leaving the tail. Put into a baking dish with foil on top, and bake at 400 degrees until a knife cuts them easily, 45-60 minutes. Rinse under cold water until cool enough to handle, then slip off the skins with your hands. Slice the beets into a bowl.
2. Toss with the rest of the ingredients, and add salt and pepper to taste.
3. Chill for 30 minutes or until you are ready to eat them.