Roasted Beet Salad Recipe

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Ingredients:

Serving

1 cup walnuts
1/4 cup olive oil
1/2 lb haricots verts (or very thin green beans)
4 leeks, thinly sliced (white and pale green parts only)
1/4 cup sherry wine vinegar
1 tsp dijon mustard
3/4 cup grapeseed oil (or canola)
1/4 cup cold pressed walnut oil
1/4 tsp salt or to taste
4 medium beets , roasted and chopped into 1/2 inch dice
2 heads belgium endive, julienned lengthwise into 1/2 inch strips (or substitute bib lettuce cut the same way)
1/4 lb blue cheese ( roquefort ) cut into 12 pieces
fresh ground black pepper to taste.

Directions:

ROASTED BEETS (Can be done the night before)
Wash beets well and cut off all but about 1/2 inch of the stem. Brush with Olive Oil, season with Salt & Pepper and wrap each Beet separately in a foil pouch inserting a sprig of thyme in each pouch. Bake at 325 – 350 degrees until fork tender. (1 – 1 1/2 hrs.) Cool, remove skin and dice. Place in a bowl, cover and chill in the refrigerator at least 45 mins.
TOASTED NUTS
Preheat oven to 375 degrees. Spread Walnuts on a sheet pan and roast until they are aromatic but don’t allow to brown. (3 – 5 mins). Transfer to a dish, reserve.
BEANS & LEEKS
In a large bowl, prepare a ice water bath. Bring a large pot of salted water to boil. Add the Haricot Verts and cook until crisp tender. (5 – 10 mins) Plunge cooked beans in ice water until cold. Drain, pat dry and reserve. Add leeks to the still boiling water and cook until they have lost their crunch. (10 – 15 min) Revive in the ice water, drain and reserve.
SALAD DRESSING
Combine the Vinegar and Mustard in a bowl, wisk in the Grapeseed and Walnut Oils. Season with the 1/4 Tsp of Salt and a few grinds of Black Pepper.
SALAD
Combine the Leeks and the chilled Beets, season with Salt & Pepper, toss in about 3/4 cup of the salad dressing. In a separate bowl, season the Haricot Verts with salt and toss to coat in about 1/4 cup of the dressing.
To Serve: With the Leek-Beet mixture, make a bed on 6 individual plates and top each with a bundle of Haricot Verts.
Make a tiny puddle of dressing in a small bowl. Divide Endive into 6 small bouquets. Take each bouquet by the stem end and swirl it in the dressing to lightly coat and place within the bundles of Haricot Verts. Arrange two pieces of Blue Cheese on each plate and top with a few toasted Walnuts.
( I used blanched chives to tie the bundles of beans and Endive bouquets together.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	661.98 Kcal (2772 kJ)
Calories from fat	571.17 Kcal
		% Daily Value*
Total Fat	63.46g	98%
Cholesterol	14.17mg	5%
Sodium	635.83mg	26%
Potassium	442.97mg	9%
Total Carbs	17.32g	6%
Sugars	6.98g	28%
Dietary Fiber	4.69g	19%
Protein	11.28g	23%
Vitamin C	10.3mg	17%
Iron	2.4mg	13%
Calcium	159mg	16%

Amount Per 100 g
Calories	256.6 Kcal (1074 kJ)
Calories from fat	221.4 Kcal
		% Daily Value*
Total Fat	24.6g	98%
Cholesterol	5.49mg	5%
Sodium	246.47mg	26%
Potassium	171.71mg	9%
Total Carbs	6.71g	6%
Sugars	2.71g	28%
Dietary Fiber	1.82g	19%
Protein	4.37g	23%
Vitamin C	4mg	17%
Iron	0.9mg	13%
Calcium	61.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.7

Points
19

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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