Beet Salad With Umeboshi Soy Dressing – a delicious recipe with Beets, T, T, brown rice syrup, T, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put the beets in a medium pot with enough water to cover. Cover and bring water to a boil, then reduce heat and simmer uncovered until beets are tender (about 45 minutes)
2
Drain the beets and run under cold water until they are cool enough to handle. Slip the skins off the beets (if cooked thoroughly, the skins should slide right off) and julienne into matchstick size strips.
3
In a large bowl, toss the beets with the dill.
4
Whisk together the Umeboshi, syrup, soy sauce and olive oil in a small bowl. Pour over the beets and toss until beets are thoroughly coated. Let sit at room temperature for at least 30 minutes.
5
Serve at room temperature, or chilled.
133
kcal
Calories
2
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 Medium Beets (chioggias are delicious!), 1 T chopped fresh dill, 3 T Umeboshi Vinegar, 1 T brown rice syrup (or maple syrup), and more.
Yes, Beet Salad With Umeboshi Soy Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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