Beet Salad

"This recipe was taken from Eating Well magazine and looked positively delicious!"
 
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Ready In:
50mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • In a large pot, stem beets until tender, about 30 minutes.
  • In a small skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster over).
  • Let cool; coarsely chop.
  • Set aside.
  • When beets are done, slip off skins under running water.
  • Cut beets into wedges and set aside.
  • In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.
  • In a large shallow bowl, toss apple, celery and reserved walnuts with halk of the remaining vinaigrette.
  • Mound in center of greens.
  • Make a well in the apple mixture.
  • In the bowl, toss raisins and reserved beets with remaining vinaigrette.
  • Arrange in the center of the apple mixture.
  • Serve immediately.
  • Curry Vinaigrette: In a small bowl, whsik cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 tsp salt and pepper.
  • Whisk in oil.
  • Adjust seasoning with salt and pepper.
  • (The vinaigrette will keep in the refrigerator for up to 1 day).
  • Makes 1/2 cup.

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Reviews

  1. This salad is good. I'm not a huge fan of beets but this dressing definitely makes them palatable. It was a hit with the family!
     
  2. The curry flavor makes this beet salad extra flavorful and unique. I served this at a picnic with the Oven Fried Southern Honey-Cinnamon Chicken - a huge hit!
     
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