Beet and Walnut Salad

Beet and Walnut Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
For an impressive presentation, use a combination of golden and ruby beets.

Yield:

8 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 38 %
Fat 4.1 g
Satfat 1 g
Monofat 1.3 g
Polyfat 1.6 g
Protein 3.2 g
Carbohydrate 13.9 g
Fiber 3.3 g
Cholesterol 2 mg
Iron 1.5 mg
Sodium 254 mg
Calcium 69 mg

Ingredients

Dressing:
1/3 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons finely chopped shallots
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Salad:
16 baby beets (about 1 pound)
1/2 cup water
10 cup mixed salad greens
1/4 teaspoon salt
3 tablespoons coarsely chopped walnuts, toasted
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives

Preparation

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.

2. Preheat oven to 375°.

3. To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water. Cover and bake at 375° for 35 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.

4. Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese, and chives.

Note:

Julianna Grimes,

Cooking Light

September 2008
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