Thai Beets

When we went to Portland, Oregon we had an amazing salad from Pok Pok called Neua Naam Tok. Nam Tok  translates to waterfall beef. It is called this because it is considered to still have “water” in it (or blood). The dressing for the meat salad consists of ground roasted rice, lime juice, fish sauce, ground chilies, shallots, and fresh mint. After trying this, I felt that this dressing could be used interchangeably with other proteins and vegetables. For this experiment I decided to use beets, and here is the recipe for the delicious outcome. I hope you enjoy and remember always stay hungry.

Thai Beet Salad


  • 3 lbs red beets
  • 1 tablespoon tightly packed Mint leaves, rough chopped
  • 2 1/2 tablespoons tightly packed Cilantro leaves
  • 1/2 large shallot
  • 5 ounces lime juice (about 5 limes)
  • 4 tablespoons fish sauce


  1. Preheat your oven to 350 degrees.
  2. Cut off the top and the bottom of the beets and rinse off any excess dirt. Wrap any large beets individually in tin foil and smaller ones in groups. Roast for an hour and a half or until a knife can easily be inserted in and out of the beet. Once the beets are fully cooked, open the tin foil and let the beets cool.
  3. Pick the mint and cilantro leaves off the stems. You are going to leave the cilantro leaves whole, and rough chop the mint leaves. Set aside
  4. Using a mandolin or a sharp knife, slice the shallots as thin as the side of coin.
  5. Either using an electric juicer or a hand held juicer, juice the five limes. Either in a bowl or a blender, mix together the lime juice and fish sauce.
  6. Once the beets are cooled, rub off the skin with a paper towel.  Then cut into cubes.
  7. Add together all ingredients in a bowl and throughly mix, season with salt and pepper to taste. Put the salad into the fridge and let marinate for atleast 30 min to an hour.