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Robust Beet Salad by Dr. Andrew Weil

There’s something so grounding about beets. I remember my grandmother, a force of nature in the kitchen, always had a jar of pickled beets in her refrigerator. Their earthy sweetness was a constant, a culinary hug that followed me through childhood. While I loved her pickled version, this Robust Beet Salad takes beets in a completely different direction, adding a fiery kick that would have surprised even her! It’s a vibrant, unexpected celebration of this humble root vegetable.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 12
Dietary Type: Vegetarian, Gluten-Free

Ingredients

3 lbs beets
1/4 cup brown sugar
1/4 cup rice vinegar or cider vinegar
1/4 cup water
1 teaspoon wasabi powder (Japanese horseradish)
1 teaspoon mustard powder
1 tablespoon extra virgin olive oil
1 large onion, sliced thin
Salt, to taste

Equipment Needed

Large pot
Sharp knife
Large bowl

Instructions

Begin by preparing the beets. Cut off the beet tops about an inch above the beet itself. This prevents the color from bleeding out during cooking.
In a large pot, completely cover the beets with about three inches of cold water. Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium, cover the pot, and let the beets simmer until tender. This typically takes around 45 minutes, but the exact time can vary based on the size and freshness of your beets. To check for doneness, pierce a beet with a fork or knife; it should slide in easily with little resistance.
Once the beets are tender, drain them immediately under cool running water. This stops the cooking process and makes them easier to handle.
While still slightly warm (but cool enough to handle), slip the skins off the beets. The skins should come off easily; you may need to use a paring knife to help get them started.
Trim off the stems and root ends of the beets.
Thinly slice the beets. Aim for slices that are about 1/8 to 1/4 inch thick. You can use a mandoline for even slices, or carefully slice them by hand.
In a large bowl, combine the sliced beets with the remaining ingredients: brown sugar, rice vinegar (or cider vinegar), water, wasabi powder, mustard powder, extra virgin olive oil, and thinly sliced onion.
Add salt to taste. Be mindful of the wasabi’s heat; start with a little salt and adjust to your preference.
Stir the salad well to ensure all the ingredients are evenly distributed.
Cover the bowl and chill the salad in the refrigerator.
Stir the salad several times while it chills. This allows the flavors to meld together beautifully.
This salad will keep for up to a week in the refrigerator, and the flavors will only improve with time.

Expert Tips & Tricks

Roasting for Deeper Flavor: While the recipe calls for boiling, roasting the beets intensifies their natural sweetness and adds a slightly caramelized flavor. To roast, wrap beets individually in foil with a drizzle of olive oil and roast at 400°F (200°C) until tender, about 45-60 minutes.
Taming the Wasabi: The wasabi powder provides a significant kick. If you’re sensitive to spice, start with half a teaspoon and gradually add more to taste. Alternatively, use fresh grated horseradish for a more nuanced flavor.
Onion Prep: Soaking the sliced onion in ice water for about 15 minutes before adding it to the salad mellows its sharp bite. Drain well before adding to the salad.
Balancing the Sweetness: Depending on the beets’ natural sweetness, you may want to adjust the amount of brown sugar. Taste the salad after chilling and add a splash of vinegar to balance the sweetness, if needed.

Serving & Storage Suggestions

This Robust Beet Salad is fantastic served chilled as a side dish. It pairs well with grilled meats, roasted chicken, or as a vibrant addition to a vegetarian meal. Consider serving it alongside a creamy goat cheese or crumbled feta to contrast the earthy sweetness and spicy kick.

For storage, keep the salad in an airtight container in the refrigerator. It will keep for up to a week. The flavors actually improve over time as they meld together. Freezing is not recommended, as the beets will become mushy upon thawing. The salad is best served cold; reheating is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	84 kcal	4%
Total Fat	1.4 g	2%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	90 mg	4%
Total Carbohydrate	17 g	6%
Dietary Fiber	2.5 g	9%
Sugars	14 g	28%
Protein	2.1 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Sweetener Alternatives: Instead of brown sugar, try using maple syrup or honey for a slightly different flavor profile.
Vinegar Variations: Experiment with different vinegars, such as balsamic vinegar or sherry vinegar, for unique flavor twists.
Spicy Boost: For an extra kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the salad.
Herbaceous Addition: Fresh herbs like dill, parsley, or cilantro can add a bright, refreshing element to the salad.
Citrus Zest: A little orange or lemon zest can brighten the flavors and add a pleasant aroma.
Nutty Crunch: Add toasted walnuts or pecans for added texture and richness.
Vegan option: Ensure sugar used is vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked beets to save time?

A: Yes, pre-cooked beets can be used if you’re short on time. Just make sure they are plain, cooked beets, not pickled or flavored.

Q: How long does this salad need to chill for the flavors to meld?

A: Ideally, chill the salad for at least 2 hours, but overnight is even better. This allows the flavors to fully develop and combine.

Q: Can I make this salad ahead of time?

A: Absolutely! This salad is an excellent make-ahead dish. The flavors actually improve with time, so making it a day or two in advance is a great idea.

Q: What can I serve this salad with?

A: This salad is versatile and pairs well with grilled meats, roasted vegetables, or as a side to grain-based dishes like quinoa or couscous. It’s also delicious on its own as a light lunch.

Q: I don’t like wasabi. Is there a substitute I can use?

A: Yes, you can substitute the wasabi powder with fresh grated horseradish or a milder Dijon mustard for a similar, but less intense, flavor.

Final Thoughts

I wholeheartedly encourage you to give this Robust Beet Salad a try. It’s a delightful departure from the ordinary, a testament to how simple ingredients can combine to create something truly special. The interplay of earthy sweetness, tangy vinegar, and fiery wasabi is an experience for the palate. Don’t be afraid to experiment with the variations and find your perfect balance of flavors. If you decide to make this, I’d love to hear your feedback and any modifications you make! It pairs particularly well with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Happy cooking!

Robust Beet Salad by Dr Andrew Weil Recipe