Asian Beet Salad

• 6 whole Golden Beets
• 3 whole Carrots, Peeled
• 1/2 cups Fresh Cilantro, Minced
• 1/4 cups Green Onion, Minced
• 1 whole Fresh Red Chili, Stem And Seeds Removed, Then Minced
• 1/4 cups Rice Wine Vinegar
• 2 Tablespoons Sesame Oil
• 2 teaspoons Fresh Ginger, Grated
• 1 teaspoon Sesame Seeds
• Kosher Salt To Taste

1. 1. Bring a large pot of salted water to a boil. Add the beets and cook until they are fork tender, about 20 minutes.
2. 2. Drain the beets and rinse them under cold water. As you rub the beets under the running water, peel the skin off with your fingers.
3. 3. Slice the beets into wedges and put them into a large bowl.
4. 4. Slice the carrots on the bias about 1/8" thick and add them to the beets.
5. 5. Add all the rest of the ingredients (except for the sesame seeds and salt) and toss them all together until everything is well seasoned.
6. 6. Season to taste with kosher salt.
7. 7. Transfer to a platter and sprinkle with the sesame seeds.
8. 8. Serve at room temperature or chilled.

golden beets, carrots, fresh cilantro, ubc, red chili, ubc, sesame oil, fresh ginger, sesame seeds, kosher salt

Taken from tastykitchen.com/recipes/sidedishes/asian-beet-salad/ (may not work)