Robust Beet Salad

Robust Beet Salad



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, as does our recipe for Pickled Carrots. Enjoy!


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


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.


Serves 8

Nutrients Per Serving
Calories: 121.6 
Protein: 2.9 grams
Fat: 2.0 grams
Saturated Fat: 0.3 grams 
Monounsat Fat: 1.3 grams
Polyunsat Fat: 0.3 grams 
Carbohydrate: 24.9 grams
Fiber: 5.1 grams
Cholesterol: 0.0 mg
Vitamin A: 64.6 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 9.5 mg 
Calcium: 37.0 mg
Magnesium: 44.5 mg

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