Beet and Walnut Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a first course
- freshly ground black pepper
- 1/4 cup walnuts
- 3 tablespoons extra-virgin olive oil
- Carbohydrate 12 g(4%)
- Fat 11 g(18%)
- Fiber 3 g(14%)
- Protein 2 g(4%)
- Saturated Fat 2 g(8%)
- Sodium 90 mg(4%)
- Calories 153
Preparation Preheat oven to 350°F. In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop. Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. 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.
Preparation Preheat oven to 350°F. In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop. Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. 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.
