Classic and colourful, this is a striking salad both in looks and flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Walnut Vinaigrette:
Method
Cut beet greens to leave 1-inch (2.5 cm) attached; leave tails. Place on 20-inch (50 cm) piece of foil. Sprinkle with garlic, rosemary, oil, salt and pepper; fold and seal edges to form packet. Roast on baking sheet in 400°F (200°C) oven for about 1-1/2 hours or until fork-tender. Let cool enough to handle.Peel and trim beets; cut into 1-inch (2.5 cm) thick wedges. (Make-ahead: Cover and refrigerate for up to 24 hours; serve at room temperature.)
Walnut Vinaigrette: In large bowl, whisk together oil, shallot, vinegar, mustard, salt, pepper and sugar. Transfer 2 tbsp (25 mL) to separate bowl; add beets and toss to coat.
Add arugula to remaining vinaigrette; toss to coat. Divide among plates; top with beets. Sprinkle with walnuts.
Kary's Tip: You can roast the beets in foil or in a covered baking dish. For a real treat, add a sprinkle of crumbled goat cheese.
Nutritional facts Per serving: about
- Sodium 266 mg
- Protein 3 g
- Calories 254.0
- Total fat 24 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 8.0
- Folate 30.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
