Robust Beet Salad - 25g Carb, 5g Fiber
From: Dr. Weil
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.
3 lb beets
1/4 cup brown sugar **
1/4 cup rice or cider vinegar
1/4 cup water
1 tsp wasabi powder (Japanese horseradish)
1 tsp dry mustard powder
1 Tbsp 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.
Nutritional Information per Serving:
122 Calories
2g Total Fat (0g Sat)
0mg Cholesterol
25g Carbohydrate
3g Protein
5g Fiber
250mg Sodium
** Consider using Brown Sugar Blend Splenda instead.