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Beet and Walnut Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 1 1/2 cups)
For an impressive presentation, use a combination of golden and ruby beets.

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

Nutrition 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

How to Make It

  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.