Sesame Beet Salad Food

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BEETS AND BEET GREENS IN SESAME VINAIGRETTE



Beets and Beet Greens In Sesame Vinaigrette image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 bunches beets, with their leaves
1/4 cup sesame oil (preferably Chinese)
1/3 cup olive oil
1 clove garlic, crushed
1 tablespoon red wine vinegar (or to taste)
Lemon juice to taste
Soy sauce to taste
Coarse salt and freshly ground pepper to taste
2 tablespoons toasted sesame seeds

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.

BEET SALAD WITH MISO AND BLACK SESAME



Beet Salad with Miso and Black Sesame image

Provided by Dawn Perry

Categories     Salad     Leafy Green     Quick & Easy     Lunch     Root Vegetable     Beet     Healthy     Watercress     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

6 small beets (about 1 pound), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

Steps:

  • Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30-40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
  • Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
  • Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
  • DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.

SESAME BEET SALAD



Sesame Beet Salad image

One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.

Provided by cookalot 2

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb beet
2 tablespoons lemon juice
1 -2 tablespoon cider vinegar or 1 -2 tablespoon balsamic vinegar
1 tablespoon toasted sesame seeds
2 tablespoons minced onions or 2 tablespoons scallions
1 teaspoon sugar
salt and pepper

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.

Nutrition Facts : Calories 78.9, Fat 1.9, SaturatedFat 0.3, Sodium 88.3, Carbohydrate 14.5, Fiber 2.9, Sugar 10.5, Protein 2.6

SESAME SPINACH AND BEET SALAD



Sesame Spinach and Beet Salad image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Spinach     Beet     Summer     Vegan     Sesame     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

1 bunch spinach (about 3/4 pound)
2 medium beets (about 10 ounces)
4 teaspoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
Garnish: toasted 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.

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