Spinach, beet and walnut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Medium beets; trimmed |
| ½ | cup | Walnut oil or olive oil |
| ¼ | cup | Sherry wine vinegar |
| 2 | larges | Shallots; minced |
| 2 | packs | Baby spinach; (6-ounce) |
| 4 | Heads Belgian endive; thinly sliced | |
| ; crosswise | ||
| 1 | cup | Walnuts; toasted, coarsely |
| ; chopped (about 4 | ||
| ; ounces) | ||
| 6 | ounces | Soft fresh goat cheese; (such as |
| ; Montrachet), | ||
| ; crumbled | ||
Directions
Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.) Combine spinach, endive and ¾ cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates.
Sprinkle cheese over. Top with beets and ¼ cup nuts.
Makes 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1122 Calories (kcal); 75g Total Fat; (53% calories from fat); 57g Protein; 87g Carbohydrate; 0mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 15 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.