Beet Salad
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2 15-ounce jars sliced beets, drained
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1/4 cup red wine vinegar
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4 tablespoons extra virgin olive oil
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2 teaspoons sugar
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1 tablespoon spicy mustard
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1/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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6 large romaine lettuce leaves
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6 tablespoons chopped toasted walnuts*
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6 tablespoons crumbled blue cheese
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In a shallow bowl, place beets; set aside.
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In a small mixing bowl, whisk together vinegar, extra virgin olive oil, sugar, mustard, salt and pepper. Pour over beets and toss gently. Cover beets and refrigerate for 1 hour.
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Line 6 salad plates with romaine leaves. Top with layer of drained marinated beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon crumbled blue cheese.
Yields 6 servings.
*To toast walnuts spread shelled nuts in a shallow pan. Bake in a 350oF oven 5 to 12 minutes, stirring occasionally, until nutmeats turn golden brown. Nuts continue to brown slightly after removing from heat.
| Nutrition Facts Servings per recipe: 6.5............. |
| Amount Per Serving |
| Calories 207......................... Calories from fat 144 |
|
............................................................
% Daily Value Total Fat 16g 24% Saturated Fat 3g 14% Cholesterol 5mg.....3 2% Sodium 498mg........ 21% Carbohydrate 14g............ 5% ............Dietary Fiber 3g........ 13 12% Protein 5g..........Vi 10% Vitamin A: 7%..... Vitamin C: 14% Folacin: 16% Calcium: 7%......... Iron: 17% Potassium: 9% |
Source: Modified from original source: The Other White meat at http://www.theotherwhitemeat.com
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu