Beet Salad With Umeboshi Soy Dressing - cooking recipe

Ingredients

4 Medium Beets (chioggias are delicious!)
1 T chopped fresh dill
3 T Umeboshi Vinegar
1 T brown rice syrup (or maple syrup)
1 T sweet soy sauce
1 1/2 tsp. Olive Oil

Preparation

Put the beets in a medium pot with enough water to cover. Cover and bring water to a boil, then reduce heat and simmer uncovered until beets are tender (about 45 minutes)

Drain the beets and run under cold water until they are cool enough to handle. Slip the skins off the beets (if cooked thoroughly, the skins should slide right off) and julienne into matchstick size strips.

In a large bowl, toss the beets with the dill.

Whisk together the Umeboshi, syrup, soy sauce and olive oil in a small bowl. Pour over the beets and toss until beets are thoroughly coated. Let sit at room temperature for at least 30 minutes.

Serve at room temperature, or chilled.