Beet & Daikon Salad

1 daikon, about 9 inches long
1 quart water
5 medium beets, scrubbed but not peeled, and the ends trimmed
2 tablespoons unsalted butter
2 cups diced onions
½ teaspoon brown mustard seeds
½ teaspoon yellow mustard seeds
3 bay leaves
3 tablespoons Chef Paul Prudhomme's Meat Magic®
¼ cup rice vinegar
¼ cup balsamic vinegar
¼ cup white vinegar
¼ cup dry sherry
½ cup medium packed light brown sugar
2 tablespoons tamari

Peel the daikon and slice it into thin rounds. Bring the water to a boil, add the beets, and boil until a fork penetrates slightly, about 20 minutes. Remove the beets, reserving the water in which they were cooked, and let them cool. When cool enough to handle, slice the beets into thin rounds.

Melt the butter in a 4-quart pot. When it begins to sizzle, add the onions, mustard seeds, bay leaves, and Meat Magic®. Cook, stirring occasionally, until the onions begin to brown, about 12 minutes. Add the vinegars, sherry, brown sugar and tamari. Bring to a boil and cook, stirring occasionally, for 3 minutes. Add the daikon and cook for 5 minutes. Add the beets and 2 cups of the reserved water in which they were cooked, bring just to a boil, and remove from the heat. Cool to room temperature and refrigerate. Allow the salad to marinate for at least 4 hours, preferably overnight, before serving.