Best 3 Sesame Beet Salad Recipes

Calling all beet and sesame lovers! Get ready to tantalize your taste buds with a vibrant and flavorful Sesame Beet Salad. This delightful dish is a symphony of textures and colors, featuring roasted beets, tangy goat cheese, crunchy walnuts, and fresh herbs, all drizzled with a luscious sesame-tahini dressing. Dive into this healthy and satisfying salad that's perfect for a light lunch, refreshing side, or delightful appetizer. Elevate your culinary skills with our curated collection of beet and sesame recipes, including a Beet and Goat Cheese Tart that's perfect for special occasions, a vibrant Beet and Orange Salad for a refreshing twist, and a delightful Beet and Feta Dip that's sure to be a crowd-pleaser. Let's embark on a culinary journey filled with earthy sweetness and nutty goodness!

Check out the recipes below so you can choose the best recipe for yourself!

BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT

Beet and Carrot Salad with Coriander and Sesame Salt image

Provided by Molly Stevens

Categories Salad Appetizer Side Thanksgiving Vegetarian Low Cal High Fiber Carrot Healthy Low Cholesterol Sesame Coriander Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Steps:

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

SESAME SPINACH AND BEET SALAD

Sesame Spinach and Beet Salad image

Categories Salad No-Cook Vegetarian Quick & Easy Low Cal High Fiber Spinach Beet Summer Vegan Sesame Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

1 bunch spinach (about 3/4 pound)
2 medium beets (about 10 ounces)
4 teaspoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
Garnish: toasted sesame seeds

Steps:

Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
Toss spinach and beets with vinaigrette and garnish with sesame seeds.

SESAME BEET SALAD

Sesame Beet Salad image

One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.

Provided by cookalot 2

Categories Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb beet
2 tablespoons lemon juice
1 -2 tablespoon cider vinegar or 1 -2 tablespoon balsamic vinegar
1 tablespoon toasted sesame seeds
2 tablespoons minced onions or 2 tablespoons scallions
1 teaspoon sugar
salt and pepper

Steps:

Cut leaves from beets leaving about an inch.
Scrub beets and place in pot of water.
Boil, then lower heat andcook about 30-45 minute.
Drain and rinse with cold water so you can slip off the skins.
Slice beets and toss with other ingredients.

Nutrition Facts : Calories 78.9, Fat 1.9, SaturatedFat 0.3, Sodium 88.3, Carbohydrate 14.5, Fiber 2.9, Sugar 10.5, Protein 2.6

Tips:

Choose the right beets: Look for beets that are firm and smooth, with deep red color. Avoid beets that are bruised or have blemishes.
Roast the beets: Roasting the beets intensifies their sweetness and flavor. To roast beets, preheat oven to 400°F (200°C). Toss beets with olive oil and salt. Wrap beets in foil and roast for about 1 hour, or until tender. Let beets cool slightly before handling.
Use a variety of textures: This salad has a nice mix of textures, from the roasted beets to the crunchy walnuts and creamy goat cheese. You can also add other ingredients for more texture, such as crumbled bacon or roasted chickpeas.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it easy to assemble the salad when you're ready to serve it.

Conclusion:

This sesame beet salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's sure to be a hit at your next party or potluck.