Beet, Blue Cheese and Toasted Almond Salad
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With their full, lush tops, beets are perfect for this menu. They add colour to the salad, and the tops become a surprising side dish when sauteed with garlic. Red leaf lettuce adds extra colour at no extra cost.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| cal | about 283 |
| pro | 8 g |
| total fat | 22 g |
| sat. fat | 5 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 13 mg |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 11% |
| vit A | 15% |
| vit C | 7% |
| folate | 28% |
Suggested Recipes
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1 pkg (100 g) whole almonds
1/2 cup (125 mL) balsamic or wine vinegar
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh parsley
1/4 tsp (1 mL) each salt and pepper
Pinch each dried thyme and granulated sugar
6 cups (1.5 L) torn lettuce, such as red leaf
1 pkg (100 g) Canadian blue cheese, crumbled
Sauteed beet Greens:
2 bunches beets, with tops (about 2 lb/1 kg)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
Preparation:
Cut off beet tops and reserve for Sauteed Beet Greens (see recipe, below). In saucepan of boiling salted water, cook beets until tender, about 20 minutes; drain and let cool. Peel and slice 1/2 inch (1 cm) thick; slice into 1/2-inch (1 cm) sticks. Set aside.
Meanwhile, cut almonds in half lengthwise. In skillet, toast over medium-low heat until lightly coloured, about 10 minutes. Let cool. Set aside.
In measuring cup, whisk together vinegar, oil, parsley, salt, pepper, thyme and sugar. (Make-ahead: Cover and refrigerate beets, almonds and dressing separately for up to 24 hours.)
In large bowl, sprinkle lettuce with beets, almonds and blue cheese; toss with dressing.
Sauteed Beet Greens:
Rinse beet greens; shake off water. Trim off stems; chop leaves coarsely.
In large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt and pepper, stirring occasionally, until wilted, about 4 minutes. Makes 6 servings.
Meanwhile, cut almonds in half lengthwise. In skillet, toast over medium-low heat until lightly coloured, about 10 minutes. Let cool. Set aside.
In measuring cup, whisk together vinegar, oil, parsley, salt, pepper, thyme and sugar. (Make-ahead: Cover and refrigerate beets, almonds and dressing separately for up to 24 hours.)
In large bowl, sprinkle lettuce with beets, almonds and blue cheese; toss with dressing.
Sauteed Beet Greens:
Rinse beet greens; shake off water. Trim off stems; chop leaves coarsely.
In large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt and pepper, stirring occasionally, until wilted, about 4 minutes. Makes 6 servings.
Source
Canadian Living Magazine: October 2005
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