beet salad with curry vinaigrette

[Guest guest]

deborah madison 1997

 

 

* Exported from MasterCook *

 

Beet Salad with Curry Vinaigrette, Madison

 

Recipe By :Deborah Madison, for Eating Well Magazine, syndicated

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound beets (4 medium white or red) -- scrubbed

with root ends and one-inch of stems left intact

1/3 cup walnuts

5 cups trimmed watercress or arugula

1/2 cup Curry Vinaigrette, Madison -- see recipe

1 Golden Delicious apple -- quartered, cored, thinly sliced

1 stalk celery -- thinly sliced

1/4 cup raisins

 

1. In a large pot, steam beets until tender, about 30 minutes.

 

2. In a small dry skillet, toast walnuts over low heat, stirring. Toast until

fragrant, about 5 minutes (or toast in a toaster oven). Let cool; coarsely chop.

Set aside.

 

3. When beets are done, slip off skins under running water. Cut beets into

wedges and set aside.

 

4. In a large shallow serving bowl, toss watercress (or arugula) with 1/3 of the

vinaigrette.

 

5. 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.

 

6. In the bowl, toss raisins and reserved beets with remaining vinaigrette.

Arrange in the center of the apple mixture. Serve immediately.

 

Each salad: 225 calories, 13 grams fat, 210 milligrams sodium, 0 cholesterol.

 

Description:

" Beets dressed with curry vinaigrette make a stunning Indian-summer salad. "

Source:

" Associated Press 1997-11-23 "

S(Archive):

" kitpath on 31-Oct-2002 "

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

Per Serving (excluding unknown items): 203 Calories; 12g Fat (51.4% calories

from fat); 4g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

217mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Beets don't get the respect they deserve. Maybe it's all those canned

concoctions that were ladled onto cafeteria trays that ruined their reputation.

Fresh beets, however, are much more flavorful, although just as red. Be sure not

to slice or even puncture the skin before cooking, as they will bleed their

color and nutrients into the liquid.

 

Nutr. Assoc. : 902231 0 0 5474 0 0 0 0

 

 

* Exported from MasterCook *

 

Curry Vinaigrette, Madison

 

Recipe By :Deborah Madison, for Eating Well Magazine, syndicated

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons apple cider

2 tablespoons cider vinegar

2 tablespoons finely chopped shallots

2 teaspoons curry powder -- preferably Madras

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar

1/4 teaspoon salt -- plus moie, to taste

Freshly ground black pepper -- to taste

2 tablespoons walnut oil

 

In a small bowl, whisk cider, vinegar, shallots, curry powder, mustard, sugar,

teaspoon salt and pepper. Whisk in oil. Adjust seasoning with salt and pepper.

 

TIP - The vinaigrette will keep in the refrigerator for up to 1 day.

 

PER TABLESPOON: 40 calories, 3 grams fat, 70 milligrams sodium, 0 cholesterol.

 

Source:

" Associated Press 1997-11-23 "

S(Archive):

" kitpath on 31-Oct-2002 "

Yield:

" 1/2 cup "

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

Per Serving (excluding unknown items): 305 Calories; 28g Fat (79.3% calories

from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

571mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 5 1/2 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

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