Beet, Borgonzola and Walnut Salad

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1/2 cup walnut
  • 6 medium beets cooked and peeled
  • 1/4 cup orange juice
  • 2 tablespoons walnut oil
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups loosely packed arugula
  • 2 cups loosely packed Boston lettuce leaves
  • 1/3 cup diced Borgonzola
  • 1/3 cup diced mild blue cheese

Method

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.

Nutritional facts Per serving: about

  • Sodium 391 mg
  • Protein 7 g
  • Calories 263.0
  • Total fat 21 g
  • Cholesterol 8 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beet, Borgonzola and Walnut Salad

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