Robust Beet Salad By Dr Andrew Weil Recipes

ROBUST BEET SALAD BY DR ANDREW WEIL

Steps:

• 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.

BEET AND WALNUT SALAD

Steps:

• Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
• Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

ROBUST ITALIAN SAUSAGE & PASTA (CROCK POT)

Steps:

• In a large nonstick skillet, brown sausage links. Transfer to a 3 quart slow cooker.
• Add the spaghetti sauce, tomatoes, green pepper, onion, garlic and Italian seasoning; mix well. Cover and cook on low for 6 hours.
• Stir in pasta. Cover and cook on high for 30-40 minutes or until pasta is tender.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.