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Categories: Quick and easy, Salads, Vegetarian

Beet-apple-walnut salad

Beet-apple-walnut salad
Los Angeles Times

Dear SOS: Could you persuade the chef at Madame Matisse in Silver Lake to share the recipe for beet-apple-walnut salad? Thanks a lot. Dolores Banerd Culver City Dear Delores: At Madame Matisse, this salad is made with deep-fried caramelized walnuts, ... Read more

Total time: 45 minutes | Serves 4
  • 1 pound (2 large) beets, trimmed
  • 1 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon finely chopped
  • Salt and pepper
  • 1/2 cup olive oil
  • 8 cups (4 ounces) mixed
  • 2 medium apples, cored
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup caramelized walnuts
  • 2 tablespoons chopped Italian parsley

Step 1Cook the beets in boiling water until tender, 25 to 35 minutes. Place in a bowl of ice water. Slip off the skins.

Step 2To make the dressing, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Slowly drizzle in the oil, continuing to whisk.

Step 3Toss the greens in dressing (reserving some dressing for the beets) and divide the greens among 4 serving plates.

Step 4Cut the beets and apples into large (half-inch) dice. In a bowl, combine the beet and apple cubes with the cheese, walnuts, parsley and desired amount of dressing (saving the remaining dressing for another use). Spoon the mixture over the dressed lettuce and serve.

Each serving:
523 calories; 8 grams protein; 37 grams carbohydrates; 6 grams fiber; 41 grams fat; 8 grams saturated fat; 13 mg. cholesterol; 336 mg. sodium.
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