Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.
Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.
- 1 bunch of beets ( three beets with greens attached)
- 1/3 cup white balsamic vinegar
- 3 tablespoons sesame seed oil
- Pinch of salt
- 1 teaspoon soy sauce
When you bring the beets home wash the beets and leaves, then cut the tops off the beet bulb and place stems with leaves in a flower vase type container with water. Put in the refrigerator. Pat dry the beets and store the beets in a bag until you are ready to use.
Dressing: mix the vinegar, oil and salt in a high sided bowl. ( so you do not spill while whipping) with a whisk beat until the oil gets cloudy. Add soy sauce and beet some more, set aside.
When you are ready to make the salad cut or tear the beet greens into a bowl, you can use some of the stems as well. Peel the beet to remove the outer skin. Then grate the beet on the normal grater side until all the beet is used up. Add to the torn greens, toss with the dressing. I did not use all the dressing, only until coated. I refrigerated the salad while prepping the rest of the dinner. Toss again before serving.
The remainder was excellent the next day too. The greens were not limp and the flavors held up great.
As always we hope you enjoy.