Beet-Apple-Walnut Salad

Recipe Ingredients

1 lb	454g / 16oz	Beets - (2 large) - trimmed
1 teaspoon	5ml	Dijon mustard
3 tablespoons	45ml	Balsamic vinegar
1 teaspoon	5ml	Finely-chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil
8 cups	880g / 31oz	Mixed baby salad greens - (4 oz)
2 cups	474ml	Apples - cored (medium)
1/2 cup	73g / 2.6oz	Crumbled Gorgonzola cheese
1/2 cup	118ml	Caramelized walnuts
2 tablespoons	30ml	Chopped Italian parsley

Recipe Instructions

Cook the beets in boiling water until tender, 25 to 35 minutes. Place in a bowl of ice water. Slip off the skins.

To make the dressing, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Slowly drizzle in the oil, continuing to whisk.

Toss the greens in dressing (reserving some dressing for the beets) and divide the greens among 4 serving plates.

Cut the beets and apples into large (half-inch) dice. In a bowl, combine the beet and apple cubes with the cheese, walnuts, parsley and desired amount of dressing (saving the remaining dressing for another use). Spoon the mixture over the dressed lettuce and serve.

This recipe yields 4 servings.

Each serving: 523 calories; 8 grams protein; 37 grams carbohydrates; 6 grams fiber; 41 grams fat; 8 grams saturated fat; 13 mg. cholesterol; 336 mg. sodium.

Source:
The Los Angeles Times, 02-25-2004

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