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Spicy Beet Salad

Natural.Foodie's picture
Ingredients
  Beets 2 Pound
  Tarragon vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Soy sauce 2 Teaspoon (Preferably Low Sodium)
  Dry mustard 1⁄4
  Ground ginger 1⁄4 Teaspoon
  Shredded carrots 1 Cup (16 tbs)
  Sliced scallions 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
Directions

MAKING
1. In a mid sized saucepan, place the beet in water to cover and cook for about 45 minutes or until tender.
2. Drain and rinse under cold water.
3. Squeeze the beets to remove the skins and slice off the tops.
4. Cut the beets into 1/2-inch slices and place in a large bowl.
5. In a small bowl, whisk together the vinegar, oil, soy sauce, mustard, and ginger.
6. Pour over the beets and toss to mix well.

SERVING
7. Arrange the beets on a serving platter.
8. Sprinkle with the carrots, scallions, and parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
4

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