Beet Salad Recipe

Name: Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets, scrubbed,root ends and 1 inch of stems left intact (3/4 pound); ⅓ cup walnuts; 1 bunch watercress or 1 bunch arugula, trimmed (about 5 cups); 1 apple, quartered,cored and thinly sliced; 1 stalk celery, thinly sliced; ¼ cup raisins; 3 tablespoons apple cider; 2 tablespoons cider vinegar; 2 tablespoons finely chopped shallots; 2 teaspoons curry powder, preferably madras; ½ teaspoon Dijon mustard; ½ teaspoon granulated sugar; ¼ teaspoon salt, plus more to taste; black pepper; 2 tablespoons walnut oil

Servings: persons

4 medium beets, scrubbed,root ends and 1 inch of stems left intact (3/4 pound)
⅓ cup walnuts
1 bunch watercress or 1 bunch arugula, trimmed (about 5 cups)
1 apple, quartered,cored and thinly sliced
1 stalk celery, thinly sliced
¼ cup raisins
3 tablespoons apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
2 teaspoons curry powder, preferably madras
½ teaspoon Dijon mustard
½ teaspoon granulated sugar
¼ teaspoon salt, plus more to taste
black pepper
2 tablespoons walnut oil

1
In a large pot, stem beets until tender, about 30 minutes.
2
In a small skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster over).
3
Let cool; coarsely chop.
4
Set aside.
5
When beets are done, slip off skins under running water.
6
Cut beets into wedges and set aside.
7
In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.
8
In a large shallow bowl, toss apple, celery and reserved walnuts with halk of the remaining vinaigrette.
9
Mound in center of greens.
10
Make a well in the apple mixture.
11
In the bowl, toss raisins and reserved beets with remaining vinaigrette.
12
Arrange in the center of the apple mixture.
13
Serve immediately.
14
Curry Vinaigrette: In a small bowl, whsik cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 tsp salt and pepper.
15
Whisk in oil.
16
Adjust seasoning with salt and pepper.
17
(The vinaigrette will keep in the refrigerator for up to 1 day).

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium beets, scrubbed,root ends and 1 inch of stems left intact (3/4 pound), ⅓ cup walnuts, 1 bunch watercress or 1 bunch arugula, trimmed (about 5 cups), 1 apple, quartered,cored and thinly sliced, and more.

Yes, Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad

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