Recipe by Sarah Chana
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.
Top Review by Chef*Lee
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!!!
- 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
Directions See How It's Made
- 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.