Red and Yellow Beet Salad


Serves: 4
Total Calories: 742

Ingredients

2 large red beets cooked and peeled, skins reserved
2 large yellow beets cooked and peeled, skins discarded
1 cup ginger jucie divided
1/4 cup sherry vinegar
1 cup canola oil
1/2 cup water
salt and pepper to taste
4 to 6 cups baby arugula
1 cup toasted chopped walnuts
1/2 cup crumbled blue cheese

Directions:

Cut the beets into 1?4-inch dice but keep them separated to prevent colors bleeding together. Marinate the beets separately, each in 1?2 cup ginger juice, for about 1 hour. Place the red beet trimmings, vinegar, oil, and water in a blender and blend until smooth. Season to taste with salt and pepper.

On individual plates, sprinkle the beets in a circle, leaving space in the middle for the arugula. Sprinkle the walnuts over the beets.

Toss the arugula with the vinaigrette and place in the center of each plate. Top the salads with bleu cheese. Serve with crusty rustic bread.

Nutritional Facts:

Serves: 4
Total Calories: 742
Calories from Fat: 698

This Red and Yellow Beet Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.




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