Beet Salad
Source of Recipe
Eating Well, September 1997
List of Ingredients
4 medium beets -- scrubbed -root ends and 1 inch of stems left intact-3/4 pound
1/3 cup walnuts
1 bunch watercress or arugula -- trimmed-about 5 cups
1/2 cup curry vinaigrette-see recipe
1 golden delicious apple -- quartered -cored and thinly sliced
1 stalk celery -- thinly sliced
1/4 cup raisinsRecipe
In a large pot, steam beets until tender, about 30 minutes. In a small dry skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven). Let cool; coarsely chop. Set aside. When beets are done, slip off skins under running water. Cut beets into wedges and set aside. In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette. In a bowl, toss apple, celery and reserved walnuts with half of the remaining vinaigrette. Mound in center of greens. Make a well in the apple mixture. In the bowl, toss raisins and reserved beets with remaining vinaigrette. Arrange in the center of the apple mixture. Serve immediately. Serves 4.
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