serves 4–6

This simple side dish makes the most of late-fall beets. Use a mixture of colored beets from your local farmers’ market.

4–5 large beets
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. toasted black and/or white sesame seeds
Salt and freshly ground black pepper to taste

Steam or roast beets until just tender; let cool and remove skin. Slice, dice, or matchstick-cut them to your liking. In a bowl, toss beets with remaining ingredients, season to taste, and refrigerate for at least 1 hour before serving cold.