Beet and Walnut Salad
Delve deep into the fresh world of Beet and Walnut Salad – a wholesome treat that combines the earthy tastes of beet with the crunchiness of walnuts. This AH7 special is not just a feast for your eyes but an absolute health bonanza for your body. Keep reading to discover the magic behind this refreshing dish!
Ingredients for Beet and Walnut Salad:
- Beets: 3 large (about 1 pound) [450g]
- Walnuts: 1/2 cup [115g]
- Fresh spinach: 2 cups [475ml]
- Feta cheese, crumbled: 1/4 cup [60ml]
- Olive oil: 3 tablespoons [45ml]
- Lemon juice: 2 tablespoons [30ml]
- Garlic cloves, minced: 2
- Salt: to taste
- Pepper: to taste
Preparation and Cooking Time:
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 10 minutes
Serves: 4
Nutritional Facts per Serving:
- Calories: 210
- Protein: 5g
- Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 8g
- Fat: 15g
- Saturated Fat: 3g
- Sodium: 250mg
- Potassium: 540mg
Steps to Prepare Beet and Walnut Salad:
- Prepping the Beets: Preheat your oven to 375°F (190°C). Clean the beets under running water, trimming off any green tops. Wrap each beet individually in aluminum foil. Place them on a baking sheet.
- Baking the Beets: Slide the baking sheet into the preheated oven. Roast the beets for about 50 minutes or until they can be easily pierced with a knife. Once done, remove from oven and allow them to cool.
- Preparing the Walnuts: While your beets are roasting, take a small skillet and add the walnuts. Toast them over medium heat until they’re fragrant. This takes about 3-4 minutes. Remember to shake the skillet often to prevent burning. Set the toasted walnuts aside.
- Making the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until they meld into a harmonious blend.
- Assembling the Salad: Once the beets have cooled, peel and slice them into thin wedges. In a large bowl, combine the sliced beets, toasted walnuts, and fresh spinach. Drizzle the dressing over the top. Toss the ingredients gently ensuring everything gets coated with the dressing. Sprinkle crumbled feta cheese on top for that creamy touch.
Pro Tips to Ace Your Beet and Walnut Salad:
- Beet Stains: Beets can stain your hands. Wear gloves during the peeling process or rub some lemon over your hands to remove any beet stains.
- Feta Cheese: The creamy feta can be replaced with goat cheese for a slightly tangier flavor.
- Salad Freshness: Always serve the Beet and Walnut Salad fresh. If you’re prepping ahead, keep the dressing and salad separate and combine just before serving.
Serving and Savoring:
- The Beet and Walnut Salad shines best when served chilled. Give it a good 10-15 minutes in the fridge before you present it to your guests.
- Looking for a perfect companion? Try pairing this salad with grilled chicken or a light fish dish. The meaty texture complements the freshness of the salad, ensuring a well-rounded meal.
- Garnish with a sprinkle of fresh herbs like parsley or mint for added color and flavor.
Embarking on a health journey with AH7 has never been more delicious. The Beet and Walnut Salad isn’t just a dish; it’s a lifestyle choice that brings together flavors, health, and a whole lot of love. So, the next time you’re wondering how to bring a touch of gourmet to your everyday meals, remember this showstopper. Cheers to good health!
BEET AND WALNUT SALAD
Delve deep into the fresh world of Beet and Walnut Salad – a wholesome treat that combines the earthy tastes of beet with the crunchiness of walnuts. This AH7 special is not just a feast for your eyes but an absolute health bonanza for your body. Keep reading to discover the magic behind this refreshing dish!
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Nutritions
Nutrition Facts
BEET AND WALNUT SALAD
Amount per Serving
Calories
210
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Sodium
250
mg
11
%
Potassium
540
mg
15
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Beets: 3 large about 1 pound [450g]
- Walnuts: 1/2 cup [115g]
- Fresh spinach: 2 cups [475ml]
- Feta cheese crumbled: 1/4 cup [60ml]
- Olive oil: 3 tablespoons [45ml]
- Lemon juice: 2 tablespoons [30ml]
- Garlic cloves minced: 2
- Salt: to taste
- Pepper: to taste
Instructions
- Prepping the Beets: Preheat your oven to 375°F (190°C). Clean the beets under running water, trimming off any green tops. Wrap each beet individually in aluminum foil. Place them on a baking sheet.
- Baking the Beets: Slide the baking sheet into the preheated oven. Roast the beets for about 50 minutes or until they can be easily pierced with a knife. Once done, remove from oven and allow them to cool.
- Preparing the Walnuts: While your beets are roasting, take a small skillet and add the walnuts. Toast them over medium heat until they’re fragrant. This takes about 3-4 minutes. Remember to shake the skillet often to prevent burning. Set the toasted walnuts aside.
- Making the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until they meld into a harmonious blend.
- Assembling the Salad: Once the beets have cooled, peel and slice them into thin wedges. In a large bowl, combine the sliced beets, toasted walnuts, and fresh spinach. Drizzle the dressing over the top. Toss the ingredients gently ensuring everything gets coated with the dressing. Sprinkle crumbled feta cheese on top for that creamy touch.
Notes
- Beet Stains: Beets can stain your hands. Wear gloves during the peeling process or rub some lemon over your hands to remove any beet stains.
- Feta Cheese: The creamy feta can be replaced with goat cheese for a slightly tangier flavor.
- Salad Freshness: Always serve the Beet and Walnut Salad fresh. If you’re prepping ahead, keep the dressing and salad separate and combine just before serving.
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