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Recipe: Beet walnut salad
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/RE00147
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Serves 8
Ingredients
1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
1/4 cup red wine vinegar
1/4 cup chopped apple
1/4 cup chopped celery
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
8 cups fresh salad greens
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. Add apples and celery. Toss together. 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 beet mixture. Sprinkle with pepper, walnuts and cheese. Serve immediately.
Nutritional analysis per serving
| Calories | 89 | Sodium | 115 mg |
| Total fat | 5 g | Total carbohydrate | 8 g |
| Saturated fat | 1.6 g | Dietary fiber | 2.5 g |
| Monounsaturated fat | 2 g | Protein | 3 g |
| Cholesterol | 5 mg |
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