Betty's Beet and Romaine Salad -- Mother's Day

Bettyskitchen's picture

May. 01, 2013

In this video, Betty demonstrates how to make Beet and Romaine Salad. This is a terrific salad for using the Balsamic Vinaigrette from the last video!

Ingredients

Romain lettuce 1
Sliced beets 29 Ounce , drained, rinsed, and dried with paper towel ((2) 14.5
Chopped english walnuts 1/2 Cup (8 tbs) (or as desired)
Purple onion 1/2 Cup (8 tbs) , sliced (or as desired)
Chopped flat leaf parsley 1/2 Cup (8 tbs) (or as desired)
Balsamic vinaigrette To Taste

Directions

GETTING READY

1. Rinse and dry lettuce with paper towel. Remove the outer leaves and the inner core.

2. In a large serving bowl, place enough of the outer leaves of lettuce to stand out on end all around the edge to make it look nice. Set aside.

MAKING

3. In a medium to large-sized bowl, place prepared beet slices.

4. Tear the hearts of lettuce into bite-size pieces and place on top of the beets.

5. Sprinkle walnuts, purple onion, and chopped parsley over the top. Toss well.

6. Lift mixture, a little at a time, into the serving bowl and sprinkle remaining parsley over top.

SERVING

7. Drizzle balsamic vinaigrette on top and serve salad immediately.

For Balsamic Vinaigrette check out this link - Betty's Balsamic Vinaigrette -- Mother's Day ✿

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 204Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 34 mg1.42%

Total Carbohydrates 15 g5%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet