Citrus Beet Salad with Candied Walnuts
Servings:
4 (2 cup portions)
Serving Size:
PrepTime:
15 mins
Total Time:
35 mins
Roasted beets, Mandarian oranges, blue cheese, candied walnuts.
Citrus Beet Salad with Candied Walnuts
RECIPE CATEGORIES
Nutritional Information
Citrus Beet Salad with Candied Walnuts
Serving Size
Amount Per Serving
Calories330.2
 
Total Fat17.2 g
Total Carbs39.3 g
Saturated Fat4.5 g
Dietary Fiber7.2 g
CholesterolN/A
Added SugarsN/A
Protein10.6 g
Sodium484.5 mg
PotassiumN/A
 
Main Ingredients:
Styles / Themes:
Ingredients:
Candied Walnuts yields 1 cup
1 cup Walnuts
6 Tbsp Honey
Salad
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
Preparation
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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