Beet and Walnut Salad

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

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

Ingredients

• Dressing:
• 1/3  cup  fresh lemon juice
• 3  tablespoons  sugar
• 2  tablespoons  finely chopped shallots
• 2  teaspoons  extra-virgin olive oil
• 1/4  teaspoon  salt
• 
  Salad:
• 16  baby beets (about 1 pound)
• 1/2  cup  water
• 10  cup  mixed salad greens
• 1/4  teaspoon  salt
• 3  tablespoons  coarsely chopped walnuts, toasted
• 3  tablespoons  crumbled blue cheese
• 1  tablespoon  chopped fresh chives

Preparation

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

2. Preheat oven to 375°.

3. 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.

4. 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.

Nutritional Information

Calories:

98 (38% from fat)

Fat:

4.1g (sat 1g,mono 1.3g,poly 1.6g)

Protein:

3.2g

Carbohydrate:

13.9g

Fiber:

3.3g

Cholesterol:

2mg

Iron:

1.5mg

Sodium:

254mg

Calcium:

69mg