Beets with Sesame Vinaigrette

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We try to find small beets for this salad—red or yellow or the new variegated chioggia beets which are a pale pink. For Beets with Anise Vinaigrette, omit the sesame oil and substitute toasted anise seeds for the sesame seeds.


  • 1 pound beets (after cooking there should be about 2 cups)
  • 6 tablespoons mild olive oil
  • 2 teaspoons Oriental sesame oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sesame seeds, plus additional for garnish, toasted
  • Salt and freshly ground pepper to taste


Trim the tops from the beets, leaving about ½ inch of the stem attached so that they do not bleed too much. Put the beets in a pot and cover with cold water. Heat to boiling, then reduce the 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. Or you may rub the beets with a little oil and bake them in a covered pan at 350°F until tender. If the beets are large, cut them into ¼-inch slices. If they are small, cut them into 4 or 8 wedges each. Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle with more sesame seeds if you like and serve.