Fresh Walnut-Beet Salad

This creamy and colorful salad has a nice crunch and a tangy-sweet flavor. It's beautiful served on lettuce or spinach leaves with any entrée, especially pork, fish, or brisket instead of coleslaw.

Yield: 1 serving ( Serving Size: 1 cup )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Peel Cooked/Cooled Beets: 10 Minutes
Chill Salad: 2 Hours


  • 2 pound(s) fresh beets boiled until tender-firm and chilled overnight
  • 1 cup(s) dannon plain yogurt drain off any standing liquid
  • 1/2 cup(s) walnut pieces
  • 1/4 cup(s) balsamic vinegar
  • 1/3 cup(s) splenda
  • 1/2 teaspoon(s) salt
  • 1/4 cup(s) raspberry chipoltle sauce or raspberry jam and dash of cayenne


  1. Mash beets with pastry cutter or fork to chunky consistency. Add all other ingredients to taste. Mix and refrigerate until well-chilled.
May 2013

This recipe is a personal recipe added by GrammieDuckie and has not been tested or endorsed by MyRecipes.

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