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Beet Salad

Categories:
salads

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.

MAKES 4 SERVINGS.

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 <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00




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