Baby Beet Salad with Walnuts recipe
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- 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
Nutrition Info
- 235.9 caloriescarbohydrate: 20.9 gcholesterol: 11.1 mgfat: 14.8 gfiber: 6.2 gprotein: 7.8 gsaturatedFat: 3.8 gservingSize: -sodium: 463 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Baby Beet Salad with Walnuts
Directions
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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.