Mexican Chopped Salad With Beets Walnuts Recipes

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BEET AND WALNUT SALAD



Beet and Walnut Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 11

1/2 cup chopped walnuts
1 heart romaine lettuce, chopped
1 can 14 ounces sliced beets, drained and chopped
4 radishes, chopped
1/2 small red onion, chopped
2 ribs celery, chopped
2 tablespoons black cherry, seedless raspberry or apricot preserved
2 tablespoons vinegar, eyeball it
1 teaspoon poppy seeds, optional
3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
  • Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS



Mexican Chopped Salad With Beets & Walnuts image

Wonderful recipe adapted from Food & Wine, May 2008 edition. Original recipe called for making a dressing with 2 cups of walnut halves and a ton of oil and it was WAY too heavy and had WAY too many calories. I lighted it up and now we think it's perfect!!! This is a great make ahead salad and is perfect for the Christmas holiday (being red and green)!

Provided by januarybride

Categories     Mexican

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/8 teaspoon seasoning salt
fresh ground black pepper
3 medium sized peeled cooked beets, sliced (you can cheat and use canned beets if you must)
1 fuji apple, cubes
1 avocado, cubed
1 fennel bulb, cored and thinly sliced
1/2 cup manchego cheese, thinly shaved
1 cup tortilla chips

Steps:

  • Whisk together the oil and lime juice and season with salt and pepper.
  • Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
  • Spoon dressing over the top.
  • Garnish with a lime wedge and some chips if you like.

Nutrition Facts : Calories 335.3, Fat 30.6, SaturatedFat 3.8, Sodium 35.1, Carbohydrate 16.6, Fiber 7, Sugar 4.6, Protein 4.1

BABY BEET SALAD WITH WALNUTS



Baby Beet Salad with Walnuts image

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  • Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  • Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  • Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

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