"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Robust Beet Salad Recipe

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This recipe for Robust Beet Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
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 got this recipe from Dr. Weil's Recipe of the Day [recipes@drweilsplan.com]

 

 

 

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