Sesame Beet Salad

Tonight for dinner I made a simple and delicious salad out of some things we had around the house that we needed to use up.  I know that many people aren't big fans of beets, and I wasn't either until my friend Blue sliced up some raw ones to share. To me, raw beets taste totally different than cooked beets, and if you haven't eaten them raw, I I suggest giving them another try. They are similar to raw carrots, but sweeter and with a distinct earthy flavor. In addition to being tasty, beets are also really good for you. Some research has shown beets to be useful in preventing heart disease, inflammation, and colon cancer.  Beets are also a really good source of iron, vitamin c, folate, and potassium.
 In this recipe I used powdered ginger since that's what I had on hand, but I think this would be even better with fresh ginger. Also, during citrus season, I'd add a little fresh orange juice and maybe a little orange zest too. This salad is super easy to make if you have a food processor or some other kitchen device that grates things. If not, expect to have tired pink hands when you are finished!

Sesame Beet Salad
Dressing
juice of 2 limes
1 tsp tamari
1/2 tsp powdered ginger (or 1 1/2 tsp fresh)
1 tsp toasted sesame oil
1 tbsp olive oil
Salad
5 medium-sized beets, peeled and grated
5 medium-sized carrots, peeled and grated
2 green onions, finely sliced
1/2 cup chopped cilantro plus a little for garnish
a few handfuls of toasted sesame seeds
Combine lime juice, tamari, and ginger in small bowl. Add sesame and olive oils, both in slow streams. Mix with a fork or a whisk until well blended.  Set aside. Mix beets, carrots, green onions, and cilantro in a large bowl.  Add dressing and stir to coat vegetables. Serve in individual bowls and top with toasted sesame seeds and extra cilantro for garnish.