 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 1/8 | cups | Beets | 1/4 | cup | freshly squeezed lemon juice | 1 | tablespoon | cider vinegar | 2/3 | ounce | sesame seeds, toasted | 1 | large | green onions | 2/3 | tablespoon | sugar | 2 | dash | salt | 2 | dash | black pepper |
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Steps
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Sequence
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Step
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| 1 | Trim leaves off the beets and scrub the skins thoroughly. Place them in a pot of water. Bring to a boil, then lower heat, cover and simmer for 30-40 minutes (beets should be easily pierced with a fork). | 2 | Drain beets and rinse with cold water until cool enough to handle. Remove and discard the skins. | 3 | Dice the beets into bite-sized pieces. Toss with the lemon juice, vinegar, sesame seeds, scallions and sugar. Add salt and pepper to taste. | 4 | Chill thoroughly, for at least 30 minutes. |
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