Jennifer Hessmer's Healthy Recipes

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Recipe Name: Beet Salad Photo Not Supplied Submitted By: Jennifer Hessmer On: Nov-06-09 02:04 PM Email Recipe To A Friend Occasion: Any Effort: Easy Ingredients: 4 medium beets 1/2 cup water 1 pound bunch arugula or spinach, stemmed, washed and spun dry 1/4 cup lemon juice 1/4 cup olive oil or unrefined walnut oil 1/2 small red onion, peeled and and sliced paper thin 4 tablespoons toasted walnuts, broken into pieces Sea salt and freshly ground black pepper to taste optional: blue, gorganzola, or goat cheese to sprinkle on top How to Prepare: 1. Preheat oven to 425 2. scrub beets and place them in a baking dish with 1/2 cup water. Cover tightly with foil or lid and bake for 1 hour. When beets are cool enough to handle, peel them under cold running water with fingers, set beets aside to cool. 3. Divide salad leaves into equal portions and place in salad bowls. 4. In a bowl, whisk together lemon juice and oil 4. cut beets into wedges; divide into equal portions along with onions and walnuts. 5. spoon beats and onions on top of arugula. Drizzle with lemon juice/oil mixture. season to taste with salt and pepper Printer Friendly Version

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