Beet And Walnut Salad Recipe
Servings: 4
Ingredients
- 1/4 c. walnuts
- 4 x miniature assorted color beets stems trim'd to 1/2"
- 1 1/2 Tbsp. Sherry vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. finely-minced fresh flat-leafed parsley Freshly-grnd black pepper to taste
- 2 bn arugula trimmed, washed
Directions
- Preheat oven to 350 degrees.
- In a baking pan toast walnuts in 1 layer in middle of oven till golden brown and fragrant, about 10 min. Cold nuts and coarsely chop.
- In a large saucepan, simmer beets in water to cover till just tender, about 30 min or possibly longer (especially if using medium or possibly large beets, that can take up to an hour to cook). Drain beets. When beets are just cold sufficient to handle, peel and quarter them. While beets are still hot, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
- Toss beets with nuts, oil, parsley, and pepper and season with salt.
- This recipe yields 4 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 107 | 96% |
| Total Fat 12.27g | 15% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.1g | 0% |
| Protein 0.52g | 1% |
