Robust Beet Salad By Dr Andrew Weil

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 3 lbs beets
• 1/4 cup brown sugar
• 1/4 cup rice vinegar or 1/4 cup 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

Recipe

• 1 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 drain the beets under cool running water. slip off their skins. trim off stems and root ends and slice the beets thinly.
• 3 combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. stir several times.
• 4 this salad will keep for a week in the refrigerator.