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Wasabi Beet Salad
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- #107380
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
3 pounds beets
1/4 cup brown sugar
1/4 cup rice vinegar or cider vinegar
1/4 cup water
1 teaspoon wasabi powder
1 teaspoon dry mustard powder
1 tablespoon quality extra-virgin olive oil
1 large onion, sliced thin
salt, to taste
directions
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.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
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.
added by
recipenita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I gave up using the wasabi powder, if you use enough to taste it's bitter!! Now you can buy wasabi in a tube & it will light up your mouth. I Promise.
February 16, 2011
I made this for two friends, one a chef and the other a tender tongue who does not like spicy food. They both LOVED it! Would definitely do over.
August 9, 2010
Before the wasabi scares you off, let me just say the horseradish flavor was so mild it was barely detectable. In fact, if the overall salad wasn't so delicious I would have had to mark it down for not having enough wasabi. We doubled the wasabi and still the other flavors overpowered it. Maybe our wasabi powder wasn't strong enough so you'll need to add it to taste based on what you want the end result to taste like. We loved this salad though - it wasn't heavy, or too tangy or too sweet. We served it in between other recipes during our recipe testing to offer a nice break between heavier foods. We'd definitely make this again and it has the bonus of being able to be made in advance (we made it one day ahead of time)