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Robust Beet Salad By Dr Andrew Weil

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Ingredients

Adjust Servings:
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

Nutritional information

83.8
Calories
12 g
Calories From Fat
1.4 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
89.8 mg
Sodium
17.1 g
Carbs
2.5 g
Dietary Fiber
14 g
Sugars
2.1 g
Protein
139g
Serving Size

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Robust Beet Salad By Dr Andrew Weil

Features:
    Cuisine:

    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.

    • 73 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Robust Beet Salad by Dr Andrew Weil, 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 , SOOOOOO Delicious!!!!!! I am gonna turn red, I love beets so much and now I have another flavor combo to eat them with!!!!! I halved the dressing ingredients because I had three beets I added a little more wasabi and rice vinegar because it was not robust enough for me and a dash of soy sauce for the salt Reading back over the recipe, I realized that I completely forgot the onion since I already had the beets at home (I guess I was too excited to eat!!) It was fabulous anyway and next time I will try it with onion too!! Finally, I garnished with a few toasted sesame seeds for fun I love Dr Weil, I went to see him speak at a public nutrition conference this year and he is just so smart and wonderful!!!!!! Will definitely make this again, thanks so much for posting!!!


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    Steps

    1
    Done

    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
    Done

    Drain the Beets Under Cool Running Water. Slip Off Their Skins. Trim Off Stems and Root Ends and Slice the Beets Thinly.

    3
    Done

    Combine the Sliced Beets in a Bowl With the Other Ingredients, Add Salt to Taste, and Chill. Stir Several Times.

    4
    Done

    This Salad Will Keep For a Week in the Refrigerator.

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