Recipe - Roasted Beet And Three Radish Salad

2 pound Beets; scrubbed
Preferably golden
1 One half cup Grated daikon
1 One half cup Grated red or purple
radishes
One fourth cup Grated fresh horseradish
OR 2 Tbs. prepared
horseradish
One fourth cup Lemon juice; (1 lemon)
One half teaspoon Sea salt
1 pound Mizuma
Three fourths pound Arugula

BALSAMIC MARINADE
1/3 cup Balsamic vinegar
1 tablespoon Tamari
1 teaspoon Rice vinegar
1 teaspoon Lime zest; (rounded tsp.)
2 tablespoon Lime juice
1 teaspoon Maple syrup
One fourth teaspoon Freshly ground black pepper

8 SERVINGS VEGAN

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.

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 bitesize 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.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0
CHOL.; 254MG SOD.; 4G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 46

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