Beet, Borgonzola and Walnut Salad

By The Canadian Living Test Kitchen

11 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	263263 cal
pro	7 g7g pro
total fat	21 g21g total fat
sat. fat	4 g4g sat. fat
carb	16 g16g carb
fibre	4 g4g fibre
chol	8 mg8mg chol
sodium	391 mg391mg sodium
% RDI:	-
calcium	1313 calcium
iron	1313 iron
vit A	1010 vit A
vit C	2323 vit C
folate	6363 folate

Ingredients

1/2 cup walnuts 1/2 1/2cup cupwalnutwalnuts
6 medium beets , cooked and peeled6 6medium mediumbeetbeets, cooked and peeled
1/4 cup orange juice 1/4 1/4cup cuporange juice
2 tbsp walnut oil 2 2tbsp tbspwalnut oil or extra virgin olive oil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups loosely packed arugula 2 2cups cupsloosely packed arugula or Boston lettuce leaves
1/3 cup diced Borgonzola 1/3 1/3cup cupdiced 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.

Source : Canadian Living Magazine: November 2003

Keywords : Salad; Lunch; Summer; Beets; Walnuts; Cheese; Orange juice; Lettuce;

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