Categories: Salads, Vegetables 
      Yield: 4 servings 
  
      6 md Beets; scrubbed 
      1 ts Olive oil 
  1 1/2 ts Fresh ginger, minced 
      2 tb Mellow miso 
      1 tb Sesame seeds 
      1 tb Lemon juice 
  
  Boil beets in a large, heavy saucepan until tender.  Remove cooked beets to 
  a bowl of cold water.  When cool enough to handle, slip off skins and 
  discard.  Slice or chop beets. In a small skillet or saucepan over medium 
  heat, cook ginger and sesame seeds in oil, stirring constantly, for 1 
  minute.  Remove pan from heat and stir in miso and 1/4 cup beet cooking 
  liquid.  Cool dressing mixture slightly before adding lemon juice. Toss 
  dressing with beets until well coated.