Beets and Onion in Ume Vinegar Dressing Recipe

Informative Details
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Once the beets are roasted, this earthy, tangy salad comes together quickly. Leftovers will hold up well in the refrigerator, although the salad's bright flavor will give way to an earthier, more mellow profile after a few days.

Unhulled sesame seeds will add a bit more crunch than their typical hulled counterparts. Find them at natural foods stores.

Ume vinegar can be found in the Asian section of Whole Foods Markets and at Asian grocery stores.

The salad, without the sesame seeds, can be made and refrigerated up to 4 days in advance. Bring it to room temperature before serving.

From food writer Emily C. Horton.

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Ingredients

measuring cup

Servings: 4-6 (makes about 2 1/2 cups)

Directions

  • Step 1

    Preheat the oven to 400 degrees.

  • Step 2

    Trim the beets’ root ends. Wrap each beet in just enough aluminum foil to cover with one layer. Place directly on the middle oven rack and roast for 45 minutes to 1 hour or just until tender. (Smaller beets may take less time to cook; larger beets will take longer.) The beets are ready when they are easy to pierce with the tip of a sharp knife. Let cool, which may take up to an hour.

  • Step 3

    Unwrap the beets; loosen and discard their skins under cool running water. If the beets are small, cut them into small wedges. If they are medium-sized, cut them into 1-inch cubes. Transfer the beets to a mixing bowl.

  • Step 4

    Cut the onion in half from top to bottom. Cut each half lengthwise into thin slices. Transfer the onion to the bowl with the beets. Add the ume vinegar to the bowl, toss well and let sit for 10 minutes.

  • Step 5

    Meanwhile, toast the sesame seeds in a small skillet over medium heat for a few minutes, tossing occasionally, until they darken a shade and smell fragrant. Let cool.

  • Step 6

    Whisk together the lemon juice and the oil in a large liquid measuring cup until emulsified, then pour over the beets and onions, tossing to coat.

  • Step 7

    To serve, spoon onto plates and sprinkle the sesame seeds over each portion.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      50

    • Fat

      3 g

    • Carbohydrates

      7 g

    • Sodium

      460 mg

    • Protein

      1 g

    • Fiber

      2 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From food writer Emily C. Horton.

    Tested by Diana Maxwell.

    Published February 12, 2017

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