Beets And Celery With Mustard Dressing
|Celery stalks||6 (With Leaves)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Vegetable oil||175 Milliliter (3/4 Cup)|
|Grained mustard||25 Milliliter (2 Tablespoon)|
|Wine vinegar||25 Milliliter (2 Tablespoon)|
|Ground pepper||To Taste|
Scrub beets thoroughly and leave stem and root ends attached.
Place in baking dish and bake, covered, in 300Â°F (150Â°C) oven for about 1 hour or until fork tender.
Let cool, peel and slice into large bowl.
Cut leafy tops from celery and reserve for garnish; slice stalks thinly and combine with beets.
Stir in walnuts.
Dressing: In food processor or blender, blend together oil, mustard, vinegar, egg yolk, and salt and pepper to taste.
Pour over vegetable mixture and stir gently.
Cover and refrigerate for up to 3 days.
Transfer to large serving bowl and garnish with reserved celery leaves.
Serving size: Complete recipe
Calories 2763 Calories from Fat 2099
% Daily Value*
Total Fat 237 g364.3%
Saturated Fat 29 g144.9%
Trans Fat 0 g
Cholesterol 185.1 mg61.7%
Sodium 1950.1 mg81.3%
Total Carbohydrates 138 g46%
Dietary Fiber 46.4 g185.7%
Sugars 85.6 g
Protein 38 g76%
Vitamin A 33.9% Vitamin C 111%
Calcium 37.2% Iron 76.7%
*Based on a 2000 Calorie diet