Steam cook the beetroots for 35-45 minutes, or until tender but not mushy. Let cool. Then dice beetroots to large bite size, and place in a medium-large bowl. Add chopped fresh herbs to the bowl. Mix in oil, rice vinegar, sesame seeds. Salt and pepper to taste. Serve at room temperature or chilled.
Sweet and satisfying, these golden beetroots compliments any main meal as a filling side dish.

4 medium-large golden beet roots
4 tablespoon oil (extra virgin olive, flax seed, avocado, truffle, or oil of choice)
2-3 tablespoon rice vinegar
1 large handful of chopped fresh chives or dill
toasted sesame seeds or hemp seeds
sea salt
ground black pepper