Beet Salad Recepie

Author Topic: Beet Salad Recepie  (Read 951 times)

Offline Nujhat Anjum

  • Sr. Member
  • ****
  • Posts: 474
  • Test
    • View Profile
Beet Salad Recepie
« on: September 01, 2014, 12:18:03 PM »
Beet Salad Recepie

Ingredients

6 medium beets (red and golden), about 1 1/2 pounds
1 cup water
8 cups mixed baby salad greens $
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil $
1/2 cup (2 ounces) crumbled goat cheese $
1/4 cup coarsely chopped walnuts, toasted
Preparation

1. Preheat oven to 375°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
3. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

Offline Nujhat Anjum

  • Sr. Member
  • ****
  • Posts: 474
  • Test
    • View Profile
Re: Beet Salad Recepie
« Reply #1 on: December 07, 2016, 12:13:23 PM »
Thanks for sharing.

Offline Nujhat Anjum

  • Sr. Member
  • ****
  • Posts: 474
  • Test
    • View Profile
Re: Beet Salad Recepie
« Reply #2 on: December 07, 2016, 12:13:34 PM »
Thanks for sharing.

Offline Nujhat Anjum

  • Sr. Member
  • ****
  • Posts: 474
  • Test
    • View Profile
Re: Beet Salad Recepie
« Reply #3 on: December 07, 2016, 12:13:47 PM »
Thanks for sharing.