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Recipe: Beet walnut salad

Recipe: Beet walnut salad

Beet walnut salad — one of many healthy recipes from Mayo Clinic.


Directions

Steam raw beets in water in saucepan until tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a medium bowl, toss with red wine vinegar. Add apples and celery. Toss together. In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss. Put greens onto individual salad plates. Top with sliced beet mixture. Sprinkle with pepper, walnuts and cheese. Serve immediately.


Ingredients

1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
1/4 cup red wine vinegar
1/4 cup chopped apple
1/4 cup chopped celery
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
8 cups fresh salad greens
Freshly ground pepper
3 tablespoons chopped walnuts
1/4 cup Gorgonzola cheese, crumbled


Exchange Data
Dash
Dairy 
Fats 1   
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 1.5   
Diabetes
Fats 1   
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 1.5   
Starches 
Sweets 
HWP
Carbs 
Fats 1   
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories 89   
Carbohydrate 8 g   
Cholesterol 5 mg   
Fiber 2.5 g   
Monounsaturatedfat 2 g   
Potassium 
Protein 3 g   
Saturatedfat 1.6 g   
Servingsize 
Sodium 115 mg   
TotalFat 5 g   

2009-03-24

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