Beets and Beet Greens In Sesame Vinaigrette

• 2 bunches beets, with their leaves
• 1/4 cup sesame oil (preferably Chinese)
• 13 cup olive oil
• 1 clove garlic, crushed
• 1 tablespoon red wine vinegar (or to taste)
• Lemon juice to taste
• Soy sauce to taste
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons toasted sesame seeds

1. Preheat oven to 375 degrees.
2. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife.
3. Remove and cool.
4. Cut the stalks off the beet greens and discard.
5. Coarsely chop the leaves.
6. Blanch the leaves in boiling salted water and refresh them under cold running water.
7. Squeeze out the water and set them aside.
8. Make the dressing.
9. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper.
10. Peel the beets and slice.
11. Remove the garlic from the dressing.
12. Toss the leaves in a little of the dressing and place in the center of a serving dish.
13. Toss the beets in remaining dressing and place them around the side.
14. Sprinkle the greens with the sesame seeds.

bunches beets, sesame oil, olive oil, clove garlic, red wine vinegar, lemon juice, soy sauce, salt, sesame seeds

Taken from cooking.nytimes.com/recipes/4579 (may not work)