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 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

Gumbo > wrote:
|| 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 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

I hate beets! :-)

Cuz
--
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troublemakers are and ignore them.