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Recipe: Beet and walnut salad

Recipe: Beet and walnut salad

This beautiful side salad mixes the flavors of sweet beets, savory gorgonzola and tangy vinaigrette.

This beautiful side salad mixes the flavors of sweet beets, savory gorgonzola and tangy vinaigrette. Chopped apple, celery and walnuts add crunch.


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.

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 beets, and chopped apples and celery. 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
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 8 cups fresh salad greens
  • 1/4 cup chopped apple
  • 1/4 cup chopped celery
  • Freshly ground pepper
  • 3 tablespoons chopped walnuts
  • 1/4 cup gorgonzola cheese, crumbled

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans1/2 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories105 
Carbohydrate12 g 
Cholesterol5 mg 
Fiber3 g 
Monounsaturatedfat1.5 g 
Potassium 
Protein3 g 
Saturatedfat1.5 g 
ServingsizeAbout 1.5 cups total (1 cup lettuce and 1/2 cup beets) 
Sodium135 mg 
TotalFat5 g 

2015-05-29

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