Robust Beet Salad by Dr Andrew Weil

Recipe by Sarah Chana
READY IN: 53mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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RECIPE MADE WITH LOVE BY

@Sarah Chana
Contributor
“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.”