Asian Beet Salad

2 lb (1 kg) beets, tops removed, peeled, and cut into 1-inch (2.5 cm) cubes

⅓ cup (80 mL) sesame seeds

2 cloves garlic, minced

1 Tbsp (15 mL) mustard

1 Tbsp (15 mL) soy sauce

2 Tbsp (30 mL) rice vinegar

2 Tbsp (30 mL) toasted sesame oil

½ cup (125 mL) grapeseed (or peanut) oil

Freshly ground pepper

Boil the beets until they are cooked through and can be easily pierced with a knife. Drain, and place in a serving bowl.
In a medium frying pan, heat together the sesame seeds, garlic, mustard, soy sauce, rice vinegar, and sesame oil. Whisk for a quick minute just until the garlic is cooked, then whisk in the grapeseed (or peanut) oil. Pour over the warm beets. Season with pepper.
Serve hot or at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 1h