People don't often think of beets with Asian flavors but they are great with this simple sweet, salty and tangy dressing of soy sauce, garlic, and scallions. Serve alongside meals with Asian flavors, like a simple stir fry and rice, to round out your meal.
You can use this simple vinaigrette over lots of vegetables - try it with thick slices of cucumbers as a side, or use it to dress a simple salad of greens, watercress, cucumbers, carrots, onions, tomatoes, and some hard-boiled eggs. This was one of the salads I grew up eating most - so good!
- 1 large bunch of beets, trimmed
Boil beets in a medium saucepan until tender. Drain and soak in cold water to cool down for about 5 minutes. Slip of skins and cut beets into wedges. Dress while the beets are still warm to soak up the flavors. Let the beets sit for anywhere from 30 min. to overnight before serving.
Soy, garlic and scallion vinaigrette
- 3 Tbsp. soy sauce
- 3 Tbsp. white vinegar
- 4 Tbsp. canola oil
- 2 Tbsp. sugar
- 1/2-1 tsp. Sriracha, depending on your taste for heat
- 1 large clove of garlic, finely minced
- 1 scallion, thinly sliced
- 1 tsp. freshly ground pepper
Whisk all ingredients together until sugar is dissolved. Taste and adjust seasoning to your own tastes - I like it pretty tangy with vinegar, but feel free to whisk in more oil to balance the flavors.