Sesame Beet Salad Recipes

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife. Remove and cool.
• Cut the stalks off the beet greens and discard. Coarsely chop the leaves. Blanch the leaves in boiling salted water and refresh them under cold running water. Squeeze out the water and set them aside.
• Make the dressing. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper. Peel the beets and slice. Remove the garlic from the dressing. Toss the leaves in a little of the dressing and place in the center of a serving dish. Toss the beets in remaining dressing and place them around the side. Sprinkle the greens with the sesame seeds.

Steps:

• Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
• In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
• Toss spinach and beets with vinaigrette and garnish with sesame seeds.

Steps:

• Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
• Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
• Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
• Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

Steps:

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