Robust Beet Salad By Dr Andrew Weil

1. 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. 2

   Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.

3. 3

   Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.

4. 4

   This salad will keep for a week in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.