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Beet and Walnut Salad

 
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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.

Yield

8

servings

Prep

8

min

Cook

40

min

Ready

48

min

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

Ingredients

For the dressing:
cup lemon juice
fresh
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
mixed
*
¼ teaspoon salt
3 tablespoons walnuts
coarsely chopped, toasted
3 tablespoons blue cheese
crumbled, or goat cheese
1 tablespoon chives
chopped fresh

Directions

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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