Cold Sesame Beets

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This recipe came to be after someone [me!!] bought 4 pounds of beets at the farmer’s market…just because.  I mean, who can ever have enough beets?! If you’re following along on Instagram, you might remember this photo — another beet-focused dish.  Cooked or raw, sliced or diced, shaved or julienned — they are so good.

Ingredients for two servings:
2 large beets, peeled 
1 tbsp hoisin sauce 
1 tbsp tahini 
1 tbsp toasted sesame oil 
1 tsp reduced sodium soy sauce 
1 tsp unseasoned rice wine vinegar 
1 tsp sesame seeds, toasted 
1 sliced scallion, optional 

Directions:

  1. Using a mandolin or the slicing-side of a box grater, thinly slice beets, set aside
  2. Mix hoisin, tahini, soy sauce and rice wine vinegar
  3. Coat beets in dressing
  4. Garnish with sesame seeds and scallion and serve immediately or refrigerate and serve cold

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Choosing to use raw beets [instead of roasted or steamed] gives this dish a nice, crunchy bite. I’m a fan of cold food, so I served this after letting it marinate for a few hours in the fridge. It. Was. So. Good. Like, the bomb.com good. Like, I’m making it again tonight. And tomorrow. And the day after. Get ready, Boo. You’re in for the most boring food-week of your life. But isn’t it true that food tastes better when someone else makes it for you? I hope so. For his sake, at least. 

What’s your favorite way to eat beets? Please send along your feedback if you make this dish at home. Hope you enjoy…

xx,
Mrs. Wolf