Beet and Walnut Salad

[Guest guest]

Beet and Walnut Salad

 

1/4 cup walnuts

4 miniature assorted color beets, (about 1 1/2

pounds), with beet stems trimmed to 1/2-inch

1 1/2 tablespoons Sherry vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh flat-leafed parsley

leaves

Freshly ground black pepper

2 bunches arugula, trimmed and washed, for salad bed

Preheat oven to 350 degrees F.

 

In a baking pan toast walnuts in 1 layer in middle of

oven until golden and fragrant, about 10 minutes. Cool

nuts and coarsely chop.

 

In a large saucepan, simmer beets in water to cover

until just tender, about 30 minutes or longer

(especially if using medium or large beets, which can

take up to an hour to cook). Drain beets. When beets

are just cool enough to handle, peel and quarter them.

While beets are still warm, 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.

 

 

Yield: 4 first-course servings

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes

Cook Time: 40 minutes

Difficulty: Easy

 

 

 

 

 

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[Guest guest]

-

hi,i think i like your recipe.i will try it immediately.

 

 

 

 

-- In , Bear <tbearbiker wrote:

>

> Beet and Walnut Salad

>

> 1/2 cup chopped walnuts

> 1 heart romaine lettuce, chopped

> 1 14 oz. can sliced beets, drained, chopped

> 4 radishes, chopped

> 1/2 small red onion, chopped

> 2 celery ribs, chopped

> 2 tablespoons black cherry, seedless raspberry, or apricot preserves

> 2 tablespoons vinegar

> 1 teaspoon poppy seeds, optional

> 3 tablespoons extra-virgin olive oil

> salt to taste

> freshly ground black pepper to taste

>

> Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them

cool.

> Combine chopped lettuce, beets, radishes, onion, celery and toasted

> walnuts in a shallow bowl. Place the preserves into a small bowl and

> whisk vinegar into it. Add poppy seeds to dressing if you are using

> them. Whisk extra-virgin olive oil into the dressing and season it

> with salt and pepper. Dress salad and toss to coat evenly then adjust

> salt and pepper to your taste. Yields 4 servings.

>