-
1
Prick the skin of the beets with a fork.
-
2
Place the beets on a microwave-safe plate and microwave on high until tender, about 12 minutes (or alternatively, wrap the beets in foil and roast them in the oven for 1 hour at 375F).
-
3
When they are cool enough to handle, peel the beets and cut them into bite-size cubes.
-
4
In a large bowl, combine the beets, arugula, vinaigrette, and parsley.
-
5
Toss thoroughly to combine.
-
6
Season with salt and pepper to taste.
-
7
Divide the salad among 4 salad plates.
-
8
Top each salad with crumbled blue cheese and toasted walnuts, and serve.
-
9
Walnuts are an excellent source of omega-3 essential fatty acids.
-
10
Toasted and lightly crushed, they make a delicious and healthful addition to salads, steamed vegetable side dishes, and creamy pasta dishes.
-
11
To toast, spread walnut halves in a single layer on a baking sheet and toast them in a 350F oven until they are light brown and aromatic, 7 to 10 minutes, stirring once.
-
12
Let the nuts cool.
-
13
To crush them, place cooled toasted walnut halves in a large bowl.
-
14
Set a small bowl inside the large bowl, and apply pressure until the walnuts are cracked into small pieces.
-
15
Fat: 60g (before), 11.1g (after)
-
16
Calories: 763 (before), 166 (after)
-
17
Protein: 7g
-
18
Carbohydrates: 10g
-
19
Cholesterol: 8mg
-
20
Fiber: 3g
-
21
Sodium: 547mg
