Joyce Goldstein

Beets with Sesame Vinaigrette

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
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.

Ingredients

  • 1 pound beets (after cooking there should be about 2 cups)
  • 6 tablespoons mild olive oil

Method

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 b