Beet, Lemon, and Walnut Salad

As soon as they are macerated to tone down their pucker, lemon segments are a beautiful addition to an earthy beet salad. Use the remaining sweetened lemon juice for vinaigrettes or lemonade.

By Hannah Klinger
This Story Originally Appeared On cookinglight.com

Gallery

Recipe Summary test

active:
10 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
Nutrition Info
Advertisement

Ingredients

Directions

  • Combine sugar and lemon segments in a small bowl; let stand at room temperature 1 hour. Remove lemon segments from bowl with a slotted spoon (reserve lemon juice mixture for another use).

    Advertisement

  • Thinly slice beets crosswise into 1/8-inch-thick rounds. Arrange beet slices, lemon segments, and parsley on a large platter. Sprinkle with walnuts and goat cheese. Drizzle with oil. Sprinkle with salt and pepper.

Nutrition Facts

Per Serving:
147 calories; fat 9.4g; saturated fat 1.8g; mono fat 1.9g; poly fat 5.3g; protein 4g; carbohydrates 14g; fiber 4g; cholesterol 3mg; iron 1mg; sodium 254mg; calcium 44mg; sugars 9g; added sugar 2g.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 01/21/2022