Beet Salad with Sesame Lime Basil Dressing
I love the natural sweetness of beets! This recipe combines that natural sweetness with a tart dressing for an interesting flavor.
1 1/2 lb beets cleaned & peeled – I used red beets, but you can try mixing different colors
2 Tbsp apple juice
2 Tbsp pure sesame oil
1 Tbsp lime juice
1 Tbsp minced fresh basil
1 tsp ume plum vinegar
3/4 tsp Himalayan pink salt or sea salt
Kosher salt for blanching
water & ice for blanching & shocking
1 Bring a large pot of salted water to a boil. When salting, add about 1 Tbsp Kosher salt per quart of water. I used a 6 quart pot.
2 Prepare an ice bath by filling a large bowl with cold water & ice.
3 Julienne beets (approx. 1/16″ x 1/16″ x 2-3″). You can do this with a knife, or use a mandolin if you have one. If you’re concerned about your hands getting stained, wear latex gloves during prep.
4 Blanch the beets for 20 seconds, then move them to the ice bath until they are cooled completely through.
5 Once cooled, drain beets well & place in a large bowl. Sprinkle with Himalayan or sea salt & toss.
6 In a separate bowl, whisk together apple juice, sesame oil, lime juice, vinegar & basil. Pour over beets & toss.
Note: If you love the taste of raw beets, prepare this recipe without blanching & shocking. It makes a crunchier, more earthy-tasting salad!