Robust Beet Salad by Dr Andrew Weil |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets. Ingredients:
3 lbs beets |
1/4 cup brown sugar |
1/4 cup rice vinegar or 1/4 cup cider vinegar |
1/4 cup water |
1 teaspoon wasabi powder (japanese horseradish) |
1 teaspoon mustard powder |
1 tablespoon extra virgin olive oil |
1 large onion, sliced thin |
salt |
Directions:
1. 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.
2. Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
3. Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
4. This salad will keep for a week in the refrigerator.
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