I had some magnificent organic beets from my fairy food-mother that needed to get from raw to delicious stat. I was hungry. I found a website that said I could roast a beet in the microwave. The first one was fine. The second one literally caught fire. I stepped away from the kitchen for a minute and came back to a cracked plate and a microwave full of smoke. So, the first beet is the lovely photogenic one you see pictured here. I suggest using the canned stuff if you don’t have time to let your beet roast in the oven for an hour.
Chicken salad with beets
and horseradish dressing
2 cups cooked, cubed
chicken breasts
4 cups bok choy, chopped
1 cup lettuce, shredded
4 green onions, sliced
1/2 cup crumbled
gorgonzola
1 large beet, roasted,
peeled, and sliced (or a small can)
1/2 cup sesame seed oil
2 tablespoons
horseradish
1/3 cup rice wine
vinegar
1 tablespoon maple syrup
1 1/2 teaspoons salt