We loved this salad. The only change I made was to use pecans instead of walnuts. The beets were perfect with the sweet dressing and the pecans and blue cheese (I used buttermilk blue) were a perfect offset. Will definitely make again when I see good beets.
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
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. 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.
Beet and Walnut Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American, California
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Beets with Walnuts, Goat Cheese, and Baby Greens
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy