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Beet Salad


4 medium beets; scrubbed
--root ends and
--1 inch of stems left intact
--3/4 pound
1/3 cup walnuts
1 bunch watercress or arugula; trimmed
--about 5 cups
1/2 cup curry vinaigrette
--see recipe
1 golden delicious apple; quartered
--cored and thinly sliced
1 stalk celery; thinly sliced
1/4 cup raisins

1. In a large pot, steam beets until tender, about 30 minutes. 2. In a small dry skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven). Let cool; coarsely chop. Set aside. 3. When beets are done, slip off skins under running water. Cut beets into wedges and set aside. 4. In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette. 5. In a bowl, toss apple, celery and reserved walnuts with half of the remaining vinaigrette. Mound in center of greens. Make a well in the apple mixture. 6. In the bowl, toss raisins and reserved beets with remaining vinaigrette. Arrange in the center of the apple mixture. Serve immediately.


225 calories per serving; 5 grams protein; 13 grams fat(1 gram saturated fat); 25 grams carbohydrate; 210 mg sodium; 0 mg cholesterol; 6 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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