Spinach, beet and walnut salad

1 servings

Ingredients

Quantity Ingredient
1½ pounds Medium beets; trimmed
½ cup Walnut oil or olive oil
¼ cup Sherry wine vinegar
2 larges Shallots; minced
2 packs Baby spinach; (6-ounce)
4 Heads Belgian endive; thinly sliced
; crosswise
1 cup Walnuts; toasted, coarsely
; chopped (about 4
; ounces)
6 ounces Soft fresh goat cheese; (such as
; Montrachet),
; crumbled

Directions

Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.

Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.) Combine spinach, endive and ¾ cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates.

Sprinkle cheese over. Top with beets and ¼ cup nuts.

Makes 12 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1122 Calories (kcal); 75g Total Fat; (53% calories from fat); 57g Protein; 87g Carbohydrate; 0mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 15 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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