Eat Real. Eat Good.
Tatsoi Mustard and beet salad
Beautiful and delicious salad that serves four. A wonderful mix of sweet and sour.
Ingredients
- 2 bunches of Tatsoi Mustard
- 4 med beets
- 2 fresh garlic cloves
- 1 tlbs of red onion chopped finely (opt)
- salt and pepper to taste
- 2 tlbs mayonaise
- 1 tlbs apple cider vinegar
- 1 tlbs honey
Preparation
Boil beets and peel skin off after beets have cooled. Do not cut into beet root before cooking. Beets bleed and will lose flavor and color. Put peeled cooked beets in refridgerator to cool.
Clean and wash Tatsoi mustard leaves. Remove yellowed or damaged leaves. Drain water and pat dry. Cut leaves and stalks into bite size pieces. Put into mixing bowl.
Cut cooled beets into bite size pieces.
Chop fresh garlic cloves and red onion (opt) into tiny pieces.
Mix mayonaise, apple cider vinegar, garlic, honey, red onion (opt), salt and pepper in a small glass bowl.
Mix beets and mayonaise mixture into the bowl with the tatsoi leaves. Toss and cover leaves and beets with mayonaise mixture. Cool in refridgerator for 20 minutes and mix well before serving.