email this pageIngredients
2 to 3 medium-large beets, scrubbed and trimmed
Vinaigrette:
1/4 cup dark raisins
½ cup cider vinegar, boiling
1 tablespoon honey
2 tablespoons diced roasted beets
1 teaspoon Dijon mustard
3/4 teaspoon salt
1 cup toasted walnut or vegetable oil
Salad:
1 pound mesclun or spring mix
1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3 green onions, chopped
¾ cup walnut pieces, toasted
4 ounces blue cheese, crumbled
1 crisp tart apple, unpeeled, diced
Instructions
Vinaigrette:
1/4 cup dark raisins
½ cup cider vinegar, boiling
1 tablespoon honey
2 tablespoons diced roasted beets
1 teaspoon Dijon mustard
3/4 teaspoon salt
1 cup toasted walnut or vegetable oil
Salad:
1 pound mesclun or spring mix
1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3 green onions, chopped
¾ cup walnut pieces, toasted
4 ounces blue cheese, crumbled
1 crisp tart apple, unpeeled, diced
1. Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette.
2. To make the vinaigrette, place raisins in a heatproof bowl; pour on boiling vinegar. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor.
3. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt and continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using.
4. To prepare the salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle half of vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month). Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Nutritional Information
2. To make the vinaigrette, place raisins in a heatproof bowl; pour on boiling vinegar. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor.
3. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt and continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using.
4. To prepare the salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle half of vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month). Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Per serving: 300 calories, 25g fat, 6g prot., 13g carbs., 4g fiber, 360mg sodium.
