Source: dLife

A visually appealing salad of beets and toasted sesame seeds.

Servings

1 lb fresh whole beets
2 tbsp fresh lemon juice
2 tsp cider vinegar
1 tbsp sesame seeds , toasted
2 tbsp minced onion (scallions can be used)
1 tsp sugar
1 pinch salt and pepper (to taste)

1 Trim the stems of the beets to about an inch, scrub the beets, and place them in a pot with water to cover. Bring to a boil, and lower the heat, cover and simmer for 30 to 40 minutes, until tender and easily pierced with a sharp knife. Drain and rinse with cold water until cool enough to handle.
2 Remove and discard the skins, which should slip off easily, and slice the beets into a bowl.
3 Toss with the lemon juice, vinegar, sesame seeds, onions or scallions, and sugar. Add salt and pepper to taste. Chill thoroughly for about 30 minutes and serve

Toast sesame seeds on a baking tray in a conventional or toaster oven at 350 degrees F for 2 to 3 minutes, until fragrant and golden brown.