Roasted beet and three radish salad

8 servings

Ingredients

Quantity Ingredient
2 pounds Beets; scrubbed
Preferably golden
1½ cup Grated daikon
1½ cup Grated red or purple radishes
¼ cup Grated fresh horseradish
OR 2 Tbs. prepared horseradish
¼ cup Lemon juice; (1 lemon)
½ teaspoon Sea salt
1 pounds Mizuma
¾ pounds Arugula
⅓ cup Balsamic vinegar
1 tablespoon Tamari
1 teaspoon Rice vinegar
1 teaspoon Lime zest; (rounded tsp.)
2 tablespoons Lime juice
1 teaspoon Maple syrup
¼ teaspoon Freshly ground black pepper

Directions

BALSAMIC MARINADE

8 SERVINGS VEGAN

This salad can be assembled in minutes, but it does require some advance preparation. A good plan is to roast and marinate the beets overnight, then serve them the following day.

Preheat oven to 400 degrees. Place beets on a lightly oiled baking sheet.

Roast 1 hour, or until tender when pierced with a fork.

Meanwhile, make marinade. In small bowl, combine all marinade ingredients until well blended. Set aside.

Remove beets from oven. When cool enough to handle, remove skins. Slice beets and place in shallow baking dish. Stir marinade and pour over beets.

Cover and refrigerate for several hours or overnight.

To serve: In small bowl, combine daikon, red radishes, horseradish, lemon juice and salt. Wash greens and arrange mizuma toward outer edge of individual salad plates. Tear arugula into bite-size pieces and place in center of each plate. Arrange 3 or 4 beet slices on arugula and top with radish mixture.

PER SERVING: 84 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0 CHOL.; 254MG SOD.; 4G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 46 Converted by MM_Buster v2.0l.

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