Ingredients
-
3
-
1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
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. |
