Roasted Beet and Three Radish Salad

[Guest guest]

Roasted Beet and Three Radish Salad

8 Servings

 

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.

 

2 lbs. beets, preferably golden, scrubbed

1 1/2 cups grated daikon

1 1/2 cups grated red or purple radishes

1/4 cup grated fresh horseradish or

2 Tbs. prepared horseradish

Juice of 1 lemon ( 1/4 cup)

1/2 tsp. sea salt

1 lb. mizuma

3/4 lbs. arugula

Balsamic Marinade

1/3 cup balsamic vinegar

1 Tbs. tamari

1 tsp. rice vinegar

1 tsp. maple syrup

1/4 tsp. freshly ground black pepper

Zest of 2 limes (1 rounded tsp.)

Juice of 1 lime (2 Tbs.)

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; 4 G PROT; 1 G TOTAL FAT (0 SAT.

FAT); 17 G CARB.; 0 MG CHOL; 254 MG SOD.; 4 G FIBER

 

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