This simple side dish makes the most of late-fall beets. Use a mixture of colored beets from your local farmers’ market.
4–5 large beets
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. toasted black and/or white sesame seeds
Salt and freshly ground black pepper to taste
Steam or roast beets until just tender; let cool and remove skin. Slice, dice, or matchstick-cut them to your liking. In a bowl, toss beets with remaining ingredients, season to taste, and refrigerate for at least 1 hour before serving cold.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.