salad: beet orange walnuts

[Guest guest]

* Exported from MasterCook *

 

Beet, Orange and Walnut Salad

 

Recipe By :Elizabeth Riely

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound small beets -- to medium-size

1/4 cup walnut oil

or extra virgin olive oil

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon grated orange zest

salt and black pepper -- to taste

1 chicory head -- or other bitter green

1 orange -- peel, seed, section

1/3 cup walnut pieces -- lightly toasted

 

1. Trim the beet tops to within an inch of the bulb and remove the taproot; do

not peel. Drop the beets into a pot of boiling water. Return the water to a

simmer; cover and cook until just tender, 10 to 20 minutes, depending on the

size.

 

2. Mix together the oil, juices, zest, salt and pepper. Pour two thirds of the

vinaigrette into a small bowl. When the beets are done, drain them. One at a

time, under cold running water, slip off their skins and while still warm cut

them into fine julienne. Put the beets in the bowl and stir gently to coat them

with the vinaigrette before they turn cold. You may do this a couple of days

ahead and keep them, covered in the refrigerator; return them to room

temperature before serving.

 

3. To serve, line individual plates with the greens, and divide the beets among

them. Garnish each plate with orange sections and toasted nuts. Dribble on

remaining vinaigrette and serve.

 

TIP - to toast nuts: preheat oven to 350F. Lay the nuts in a shallow pan and

toast them, stirring once or twice, until lightly browned about 5 to 7 mintues;

remove from pan and set them aside to cool.

 

Description:

" Vibrant colors and bittersweet flavors makes this salad a study in

contrasts. "

Source:

" A Feast Of Fruits by Elizabeth Riely (Macmillan 1993) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 214 Calories; 19g Fat (76.1% calories

from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2

Fat.

 

 

Nutr. Assoc. : 902231 0 2130706543 0 0 0 0 2606 0 0