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Marinated Beet Root Salad

Prep: 30 minutes / Cooking: 40-60 minutes / Yield: 8-9 cups
Ingredients
Vegetables:
- 3 pounds small to medium-size beets with tails and stubs but not leaves, washed
- 2 bay leaves
- Filtered water to completely cover beets
- 3 cups water to cook onions, optional
- 2 medium onions (sweet onions are good raw), cut into thin half-moons
Beet Vinaigrette:
- ½ cup balsamic vinegar
- ¼ teaspoon ground black pepper
- 1½ teaspoons dry mustard
- 1½ teaspoons ground cumin
- 4-inch piece fresh horseradish root, peeled and finely grated, optional
- ½ cup thoroughly washed, dried, chopped fresh parsley leaves, optional
- 1 cup toasted walnuts, chopped, optional
Directions
- Cover beets and bay leaves with water in large pot. Cover, bring to boil, reduce heat, and simmer until tender and skewer inserts easily, 30 to 60 minutes, depending on size.
- Slice onions. If you prefer, cook for 60 seconds in 3 cups boiling water and drain. Save water to drink or add to soup. Set onions aside.
- Mix vinaigrette ingredients in 3- to 4-quart Pyrex bowl. Toss with onions and set aside.
- Plunge beets into ice water. Drain, remove tops and tails, slip off skins with knife. Cut small beets into thin rounds; cut large beets into half- or quarter-moons. Toss with onions. Add horseradish and/or parsley if desired. Marinate at room temperature for 2 hours or refrigerate for at least 3 hours before serving.
- Serve with toasted walnuts if desired. Use within 1 week or freeze.
Variation
Replace balsamic vinegar with raw apple cider vinegar and add 2 tablespoons tamari.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
Check out other Rachel Albert recipes:
Soothing Ginger, Squash & Apple Soup
Steak with Cumin and Mustard Rub
Roasted Onion, Sweet Pepper & Salad Greens with Spice-Rubbed Steak
Published in the Price-Pottenger Journal of Health & Healing
Winter 2013-2014 | Volume 37, Number 4
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
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