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Beet and Walnut Salad

Beet and Walnut Salad Beet and Walnut Salad Beet and Walnut Salad

Beet, walnut, blue or goat cheese are perfect combination. The salad tastes earthy, nutty and creamy. A refreshing and wholesome salad on a hot summer day with any your favorite BBQ.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


For the dressing:
cup lemon juice
3 tablespoons sugar
2 tablespoons shallots
finely chopped
2 teaspoons olive oil, extra-virgin
¼ teaspoon salt
For the salad:
1 pound beets
or about 16 baby beets
½ cup water
10 cups mixed salad greens
¼ teaspoon salt
3 tablespoons walnuts
coarsely chopped, toasted
3 tablespoons blue cheese
crumbled, or goat cheese
1 tablespoon chives
chopped fresh


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

Preheat oven to 375℉ (190℃) F.

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 ½ 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 ¼ teaspoon salt. Drizzle remaining dressing over greens.

Top with beets, walnuts, cheese, and chives.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 5955% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 193mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 9%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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