Beet and Walnut Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 38%
  • Fat: 4.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.2g
  • Carbohydrate: 13.9g
  • Fiber: 3.3g
  • Cholesterol: 2mg
  • Iron: 1.5mg
  • Sodium: 254mg
  • Calcium: 69mg

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. 1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.
  2. 2. Preheat oven to 375°.
  3. 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. 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.
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