Beets and Beet Greens In Sesame Vinaigrette
Published January 19, 1991
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 bunches beets, with their leaves
¼ cup sesame oil (preferably Chinese)
⅓ 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
Nutritional analysis per serving (4 servings)
24 grams carbs; 413 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 34 grams fat; 7 grams fiber; 660 milligrams sodium; 5 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Is it a given or did I miss the instructions on whether to leave stems on or remove before roasting the beets in the oven?