Beet and Walnut Salad

Recipe by Partnership for a Healthier America

INGREDIENTS

4 beets, small to medium in size

4 tbsp olive or vegetable oil

2 tbsp lemon juice, lime juice or vinegar

2 tsp dijon mustard

1/2 cup black pepper

1/2 cup walnuts, toasted and chopped (other nuts such as pecans, pistachios, etc can be used)

4 cups romaine lettuce, chopped (any salad green or mixtures may be used)

1/2 cup parsley, minced

DIRECTIONS

Place fresh beets in a sauce pan and cover totally with water. Bring water to a boil and simmer for 30 minutes or until beets can be pierced easily with a sharp knife making sure the water always covers the beets. When done, pour hot water off and cool beets in cold water. When cool, peel beets. The peel should come off easily with hands and a sharp knife if needed.

Place oil, lemon juice, mustard and black pepper in a jar and shake to make dressing.

Divide lettuce among 4 plates. Slice or dice beets and place on top of lettuce. Drizzle dressing over each salad. Finally, top each salad with walnuts and parsley.

4 Servings