Robust Beet Salad by Dr Andrew Weil Recipe

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Ingredients:

Serving

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup water
1 tsp wasabi powder ( japanese horseradish)
1 tsp mustard powder
1 tbsp extra virgin olive oil
1 large onion, sliced thin
salt

Directions:

Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.84 Kcal (347 kJ)
Calories from fat	11.27 Kcal
		% Daily Value*
Total Fat	1.25g	2%
Sodium	95.21mg	4%
Potassium	394.68mg	8%
Total Carbs	17.08g	6%
Sugars	12.89g	52%
Dietary Fiber	3.68g	15%
Protein	2.42g	5%
Vitamin C	6.6mg	11%
Iron	1.2mg	7%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	58.26 Kcal (244 kJ)
Calories from fat	7.93 Kcal
		% Daily Value*
Total Fat	0.88g	2%
Sodium	66.95mg	4%
Potassium	277.55mg	8%
Total Carbs	12.01g	6%
Sugars	9.06g	52%
Dietary Fiber	2.59g	15%
Protein	1.7g	5%
Vitamin C	4.7mg	11%
Iron	0.8mg	7%
Calcium	18.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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