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How To Make A Spinach, Beet And Walnut Salad

HolidayKitchen's picture
This Beet and Arugula Walnut Salad is bitter, sweet and tangy creation that combines the goodness of walnuts. The perfect choice for your menu for today.
Ingredients
  Beets 4 Small
  Shallots 3 Tablespoon, minced
  Sherry vinegar 3 Tablespoon
  Walnut oil/Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste, freshly grounded
  Belgian endives 50 Gram, thinly sliced
  Baby arugula 6 Ounce
Directions

GETTING READY
1. Remove the stem and root end of the beets and boil in a pot for 20 minutes.
2. Take out the beets from the pot and let it chill. Slice the beets and set aside.

MAKING
3. In a bowl add in the shallots, sherry vinegar, walnut oil and season with salt and pepper.
4. Into the bowl add in the Belgian endive and arugula and toss.

SERVING
5. Plate the salad, top with beets and walnuts. Serve with toasted crostini with soft goat cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Beet
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
When you are searching for a healthy and delicious salad, what can be best than the combination of arugula, beet and walnut. This salad presents you a mouthful of tastes like bitter, sweet and tangy. How do you like about that? Watch the video, before you try your hand on this fabulous salad.

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