Dr. Weil's Robust Beet Salad
Saturday June 12, 2010 A delicious recipe to help you eat and feel healthy - direct to you from Dr. Weil's Optimum Health Plan. Robust Beet Salad 8 servings Beets are a colorful source of anthocyanins, the purple pigments also found in blueberries, red grapes and red cabbage. They are powerful antioxidants and may help protect against cancer and heart disease. This dish brings to mind pickled beets with a grown-up slant. It keeps well in the refrigerator. Ingredients: 3 pounds beets 1/4 cup brown sugar 1/4 cup rice or cider vinegar 1/4 cup water 1 teaspoon wasabi powder (Japanese horseradish) 1 teaspoon dry mustard powder 1 tablespoon quality extra-virgin olive oil 1 large onion, sliced thin Salt to taste Instructions: 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. This salad will keep for a week in the refrigerator. Nutritional Information: Per serving: 122 calories 2 g total fat (0 g sat) 0 mg cholesterol 25 g carbohydrate 3 g protein 5 g fiber 250 mg sodium -Recipe reprinted with permission of DrWeil.com. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
