Baby Beet Salad with Walnuts
Recipe by Allrecipes Magazine from allrecipes.com
Dinner 1 Hr. 20 Mins.
Ingredients
6
6 servings
- •2 pounds assorted baby beets
- •1 tablespoon olive oil
- •¼ cup vinaigrette dressing, or to taste
- •5 cups baby lettuce mix
- •⅔ cup crumbled Gorgonzola cheese
- •⅔ cup coarsely chopped toasted walnuts
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutritional Facts
Per 6 servings
- Calories: 236
- Carbohydrate: 21g
- Fat: 15g
- Fiber: 6g
- Protein: 8g
- Sugar: 14g
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