Embellish dinner with a beautiful and flavorful salad.
medium beets (4 to 6 ounces each)
cup olive or vegetable oil
tablespoons red wine vinegar or cider vinegar
tablespoon Dijon mustard
cups arugula leaves, watercress or bite-size pieces salad greens
cup crumbled chèvre (goat) cheese (2 ounces)
tablespoon chopped walnuts, toasted, if desired
Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Place beets in 2-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer 40 to 50 minutes or until tender; drain.
Cool beets 1 hour. Remove skins from beets under running water; drain beets on paper towels. Cut beets into julienne strips; place in shallow glass or plastic dish.
In tightly covered container, shake oil, vinegar, mustard and sugar. Pour over beets. Cover and refrigerate at least 2 hours but no longer than 12 hours. Let stand at room temperature 30 minutes before preparing salad.
Arrange beets on 4 salad plates. Top with arugula and cheese. Drizzle with remaining oil mixture if desired. Sprinkle with walnuts. Serve immediately.
Substitute 1 can (16 ounces) julienne beets for the cooked fresh beets. Marinate as directed in step 3.
Beets range in color from the common deep garnet to white and gold. Although any color beet can be used in this salad, marinate each color separately because beets have a tendency to "bleed."
Chèvre is a white goat's milk cheese with a mildly tart flavor. If you prefer a slightly more assertive flavor, try a blue cheese such as Gorgonzola or Roquefort.
To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.