For an impressive presentation, use a combination of golden and ruby beets.

Julianna Grimes
Recipe by Cooking Light September 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients, stirring with a whisk.

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  • Preheat oven to 375°.

  • 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.

  • 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.

Nutrition Facts

98 calories; calories from fat 38%; fat 4.1g; saturated fat 1g; mono fat 1.3g; poly fat 1.6g; protein 3.2g; carbohydrates 13.9g; fiber 3.3g; cholesterol 2mg; iron 1.5mg; sodium 254mg; calcium 69mg.