Ingredientes para Robust Beet Salad By Dr Andrew Weil
- 2 medium-sized beets (about 1 pound total) or 1 (15-ounce) can of sliced beets
- Brown Sugar
- Rice Vinegar
- Water
- Wasabi Powder
- Mustard Powder
- Extra Virgin Olive Oil
- Onion
- Salt and freshly ground black pepper to taste
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Cómo preparar Robust Beet Salad By Dr Andrew Weil
- Preheat oven to 400°F (200°C) if roasting. Trim beet greens, leaving about an inch of stem.
- **Roasting:** Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 45-60 minutes, or until tender when pierced with a fork. **Boiling:** Place beets in a large pot, cover with 3 inches of cold water, and bring to a boil. Reduce heat and simmer for 45-50 minutes, or until tender. **Canned:** Drain and rinse 1 (15-ounce) can of sliced beets.
- Once cool enough to handle, peel beets under cool running water.
- Trim stems and root ends. Slice beets thinly (about 1/8 inch thick).
- In a large bowl, combine sliced beets with remaining ingredients.
- Add salt and pepper to taste. Adjust spice level to your preference.
- Chill for at least 30 minutes to allow flavors to meld. Stir several times before serving.
- Enjoy this delicious and healthy salad! It keeps for up to a week in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
0g
Carbs
5g
