Rose Sanders

You may have seen my post this past fall for the sweet beet salad from Farmer John’s Cookbook. I’ve modified it using sesame oil and rice vinegar, with just a little agave and it’s so delish! My friend’s keep requesting it so I’m sharing my “Asian” version.  This raw beet salad goes with just about everything and is great to have in the frig to accompany your salads, pork and even eggs in the morning!  It will last 4-5 days in your frig and gets better with age. Fiddle with the dressing – you could also add lime or ginger.  I’ve already seen beets at the Exeter Farmers’ market so keep an eye out and get fresh and local!

Ingredients

4 medium beets peeled and coarsely grated.  (3-4 cups)
¼ cup sesame oil and ¼ cup toasted sesame oil (or some combination there of)
3 tablespoons rice vinegar (or more to taste)
1 teaspoon agave or maple syrup
1 clove garlic minced (optional)
2-3 tablespoons finely chopped shallot (optional) (or sweet red or white onion)
Few shakes of toasted sesame seeds

Directions
Put grated beets in bowl and combine with shallot/onion.  Combine oil, vinegar, agave and shake until smooth.  Pour the dressing over the beets and toss until well coated. Marinate in the frig for an hour or so (if you have time – if not it’s still good!). Sprinkle toasted sesame seeds on before you serve.