Citrus Beet Salad with Candied Walnuts
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4 (2 cup portions)
15 mins
Total Time:
35 mins
Roasted beets, Mandarian oranges, blue cheese, candied walnuts.
Citrus Beet Salad with Candied Walnuts
330.2 Calories; 39.3 g Carbohydrates; 17.2 g Fat; 4.5 g Saturated Fat; 10.6 g Protein; N/A Cholesterol; 7.2 g Fiber; N/A Potassium; 484.5 mg Sodium; N/A Added Sugars
Main Ingredients:
Styles / Themes:
Candied Walnuts: yields 1 cup
1 cup Walnuts
6 Tbsp Honey
1-1/2 lb Fresh Beets
3/4 tsp Salt, Kosher
3/4 tsp Black Pepper, Freshly Ground
1 Tbsp Olive Oil
1/2 cup Cheese, Blue, Crumbles
1 cup Orange, Mandarin, Canned, Drained
1/2 cup Candied Walnuts
2 qt, 2 cup Romaine, spring mix and cabbage blend
1. Place honey in a saucepan (big enough to hold the walnuts but small enough so that the honey is not too thin) and caramelize over medium low heat. This will take about 10 - 15 minutes. As it simmers, the water will evaporate and the color will deepen. When it is reduced by half, remove from heat and add the walnuts. Toss quickly and carefully. Remove coated nuts onto a sheet pan, bake in 350º F oven for 8-10 minutes to caramelize and lightly brown. Cool and break up the nuts with your hands. Place in food storage container, cover and label, use within 1 week.
2. Toss whole fresh beets with salt, pepper and olive oil. Wrap in foil and roast in a 350F degree oven until fork tender, about 45-60 minutes depending on size. Cool and peel. Cut into wedges.
Plate mixed greens onto a platter and garnish with beets, walnuts, cheese, and oranges.
Tips & Notes
This salad recipe does not include salad dressing. Serve with a low fat dressing on the side or lightly
toss with extra virgin olive oil and good quality balsamic vinegar
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