PURPLE DAIKON SALAD WITH GOLDEN BEETS AND BOK CHOY

INGREDIENTS

• 2 to 3 medium golden beets

• 1 daikon radish, ends trimmed, and scrubbed

• 1 baby bok choy, sliced

• 1/4 cup cilantro leaves

• 2 scallions, thinly sliced

  Dressing

• Salt and freshly ground pepper to taste

• 2 TBSP neutral vegetable oil

• 1 tablespoons dark sesame oil

• 2 TBSP rice vinegar or white wine vinegar

• 1 tablespoon agave or other liquid sweetener

• 1 tablespoons soy sauce or tamari

• 1 teaspoons grated fresh ginger

• 1 tablespoon sesame seeds

INSTRUCTIONS

1. Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).

2. When the beets have cooled, peel and dice them.

3. Cut the daikon in half lengthwise, then slice thinly into half-circles.

4. Combine all the dressing ingredients in a bottle and shake up. Shake before each use.

5. In a serving bowl, combine the daikon and beets with the remaining ingredients and dressing. Allow to stand for a few minutes, then serve.