Beet and walnut salad
Nutrition Facts
Serving Size 1 cup lettuce and 1/2 cup beets
Calories 90
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1.5 g | |
| Total fat | 5 g | |
| Sodium | 115 mg | |
| Cholesterol | 5 mg | |
| Dietary fiber | 2.5 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This beautiful side salad mixes the flavors of sweet beets, savory gorgonzola and tangy vinaigrette.
Ingredients
(Serves 8)- 1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
- 1/4 cup red wine vinegar
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 8 cups fresh salad greens
- 1/4 cup chopped apple
- 1/4 cup chopped celery
- Freshly ground pepper
- 3 tablespoons chopped walnuts
- 1/4 cup gorgonzola cheese, crumbled
Directions
Steam raw beets in water in saucepan until tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a medium bowl, toss with red wine vinegar.
In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss.
Put greens onto individual salad plates. Top with sliced beets, and chopped apples and celery. Sprinkle with pepper, walnuts and cheese. Serve immediately.