- 3 medium various colored beets, greens attached
- ¼ c. plus 2 tblsp. extra-virgin olive oil (divided)
- 3 tblsp rice wine vinegar
- 1 tsp soy sauce
- 1 tblsp honey
- 1 tsp toasted sesame oil
- 2 tsp toasted sesame seeds
- 2 garlic cloves, peeled and finely minced
- ¼ tsp red pepper flakes
Preheat oven to 400 degrees. Remove beet greens. Discard woody stems. Wash and dry greens. A salad spinner works well to dry the greens. Coarsely chop greens; set aside.
Wash the beetroot. Cut off and discard any of the stems and stray roots that remain on beet. Place beets in center of a 12-by-12-inch piece of aluminum foil. Drizzle 1 tablespoon olive oil over beets.
Bring foil up over beets to loosely encase them. Place foil packet on a baking pan.
Roast until beet is easily pierced with paring knife, about 45 minutes depending on size. Remove and let cool. Peel with paring knife, holding beet under running water.
Bring a large pot of water to a boil. Add beet greens and blanch for 30 seconds. Drain in a colander under cold water. Squeeze greens with your hands to remove excess water.
Whisk together the rice wine vinegar, soy sauce, honey, sesame oil and 1/4 cup extra virgin olive oil. Set aside.
Heat the remaining 1 tablespoon olive oil in a large sauté pan. Add minced garlic and red pepper flakes. Sauté for one minute, stirring often. Add beet greens. Sauté for 2 minutes to heat through. Place greens in a mixing bowl
Cut cooked and cooled beets into 1/8 inch rounds. Cut half of the rounds into a 1/8-inch julienne. Add the julienne beets to the sautéed greens.
Sprinkle greens with 1 teaspoon of toasted sesame seeds. Drizzle with sesame vinaigrette, tossing gently to combine.
Divide beet greens on 4 plates. Place remaining beets decoratively around greens. Sprinkle with remaining 1 teaspoon sesame seeds.