Name: Thai Beet Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 to 3 medium beets: (3/4 to 1 pound); Cooking:spray; 4 cups:thinly sliced leek (1 to 1 1/2 pounds); 1/2 teaspoon:olive oil; 1/2 teaspoon:salt (divided); 1/4 cup:water; 1 tablespoon:fresh lime juice; 1 tablespoon:creamy peanut butter; 1-1/2 teaspoons:minced peeled fresh ginger; 2 cups:alfalfa or bean sprouts

Thai Beet Salad

Prep Time 10

Cook Time 1

Total Time 1 10

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Servings

Ingredients

2 to 3 medium beets: 3/4 to 1 pound
Cooking:spray
4 cups:thinly sliced leek 1 to 1 1/2 pounds
1/2 teaspoon:olive oil
1/2 teaspoon:salt divided
1/4 cup:water
1 tablespoon:fresh lime juice
1 tablespoon:creamy peanut butter
1-1/2 teaspoons:minced peeled fresh ginger
2 cups:alfalfa or bean sprouts

Instructions

Preparation

Preheat oven to 425.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray.
Bake for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins.
Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
About 15 minutes before the beets are done, combine the leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake for 15 minutes or until tender and just beginning to brown; (stir after 8 minutes).
In a bowl combine the water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings.
Drizzle about 2 teaspoons dressing over each serving.
The dressing gets thicker as it stands, so add more water to thin it if necessary.