Beets With Sesame (Or Anise) Vinaigrette – a delicious recipe with there, olive oil, sesame oil, lemon juice, sesame seeds, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim the tops of the beets, leaving 1/2 inch of stem attached to minimize bleeding.
2
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.
3
Peel the beets while they are still warm.
4
Alternatively, rub the uncooked beet roots with a little oil and bake them in a covered pan at 350 degrees until tender.
5
If the beets are large, cut them into 1/4 inch slices.
6
If they are small,cut them into 4 or 8 wedges each.
7
Place the cooked and cut beets in a large mixing bowl.
8
Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat.
9
Sprinkle with extra sesame seeds and serve.
238
kcal
Calories
26
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Beets With Sesame (Or Anise) Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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