1-2 serves as side dish
Beetroot leaves from 4-5 small beetroots - Trim the beetroot leaves from the beets and rinse well.
2 teaspoons Carwari Organic Brown Rice Vinegar
1 Tablespoon Carwari Unhulled Sesame Seeds
Toast the sesame seeds. Place the sees in a dry skillet (do not add oil). Heat over l low-medium heat for around 5 minutes or until golden and fragrant. Shake the skillet constantly while toasting. Stop the heat and transfer the toasted seeds on a kitchen paper and let them cool down.
Trim the beetroot leaves from the beetroots and rinse them very well. Boil water in a saucepan and add a teaspoon of salt. Add the rinsed beetroot leaves in the boiling water and simmer for 4-5 minutes or until a stem istender. Drain the leaves and rinse with cold water and squeeze out excess water.Then cut into 3-4 cm length.
Mix the Ohitashi Dressing ingredients in a small bowl.
After the toasted sesame seeds are cooled down, grind the toasted sesame seeds in mortar with a wooden pestle lightly.
Place the boiled beetroot leaves on a serving bowl and pour the Ohitashi dressing. Put lightly ground toasted sesame seeds on top.