Beet, Borgonzola and Walnut Salad
8 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 263 |
| pro | 7 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 8 mg |
| sodium | 391 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 13% |
| vit A | 10% |
| vit C | 23% |
| folate | 63% |
Suggested Recipes
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1/2 cup (125 mL) walnuts
6 medium beets, cooked and peeled (about 1-1/4 lb/625 g)
1/4 cup (50 mL) orange juice
2 tbsp (25 mL) walnut or extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) loosely packed arugula or Boston lettuce leaves
1/3 cup (75 mL) diced Borgonzola or mild blue cheese
Preparation:
In small skillet over medium-high heat, toast walnuts until fragrant and golden, about 5 minutes. Let cool. Coarsely chop; set aside.
Cut beets into 1/2-inch (1 cm) cubes; set aside.
In large bowl, whisk together orange juice, oil, salt and pepper; add beets and stir to coat. (Make-ahead: Cover and refrigerate for up to 1 day.)
Coarsely chop arugula, if desired, and arrange on platter or plates. Spoon beet mixture over top; sprinkle with cheese and reserved walnuts.
Cut beets into 1/2-inch (1 cm) cubes; set aside.
In large bowl, whisk together orange juice, oil, salt and pepper; add beets and stir to coat. (Make-ahead: Cover and refrigerate for up to 1 day.)
Coarsely chop arugula, if desired, and arrange on platter or plates. Spoon beet mixture over top; sprinkle with cheese and reserved walnuts.
Source
Canadian Living Magazine: November 2003
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