Beet salad has a pleasant 'crunch factor'
FRESH BEET SALAD
This is one of my favorite salads. It is easy to make, and it's sure to get rave reviews from your family and friends. It is especially easy to make now that fresh beets are available already cooked, peeled and wrapped in airtight packages. If you can't find them in your grocery store, you can talk to your produce manager about getting them. I have called for hazelnuts in this recipe because I like their taste best with the beets; however, you can substitute walnuts or almonds with great success. What's important is the crunch factor in the salad.
1/4 cup hazelnuts, finely chopped
5 ounces (4 cups) fresh arugula, finely chopped
6 baby beets (6 ounces), cooked, peeled and diced
2 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/2 cup crumbled reduced-fat feta cheese
To toast the nuts, place them in a dry skillet over medium heat. Stir frequently for about 5 to 7 minutes, or until lightly browned and aromatic. Watch carefully, as they burn easily.
Arrange the arugula in a strip down the center of 4 salad plates. For each plate, spoon the beets over the arugula, then sprinkle the toasted nuts over the whole plate. Drizzle the olive oil and vinegar over the top. Sprinkle the feta cheese over the top of each serving.
Makes 4 servings.
Each serving contains approximately: 193 calories; 16 g fat; 10 mg cholesterol; 43 mg sodium; 8 g carbohydrates; 9 g protein; 2 g fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.
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