Beet and walnut salad
This beautiful side salad mixes the flavors of sweet beets, savory gorgonzola and tangy vinaigrette.
Nutrition Facts
Serving Size: 1 cup lettuce and 1/2 cup beets
Calories: 90
Serving size
1 cup lettuce and 1/2 cup beets
Calories
90
Monounsaturated fat
2 g
Saturated fat
1.5 g
Total fat
5 g
Sodium
115 mg
Cholesterol
5 mg
Dietary fiber
2.5 g
Protein
3 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
- 1/4 cup red wine vinegar
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 8 cups fresh salad greens
- 1/4 cup chopped apple
- 1/4 cup chopped celery
- Freshly ground pepper
- 3 tablespoons chopped walnuts
- 1/4 cup gorgonzola cheese, crumbled
Directions
Steam raw beets in water in saucepan until tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a medium bowl, toss with red wine vinegar.
In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss.
Put greens onto individual salad plates. Top with sliced beets, and chopped apples and celery. Sprinkle with pepper, walnuts and cheese. Serve immediately.
