Beet Salad on Greens

1 bunch each red and golden beets, trimmed

1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 teaspoons mustard
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt

1/2 cup dill leaves, chopped
12 cups torn salad greens
1 head Belgian endive, cut lengthwise in strips
1 cup toasted walnuts

Heat oven to 375 degrees. Line a 13X9 inch pan with foil, coat foil with nonstick spray. Place red beets on one side, wrap golden beets in foil, place on other side. Cover pan with foil.

Bake 1 1/2 hours or until beets are tender. When cool enough to handle, hold under running water, rub off skins and slice. Place red and yellow beets in separate bowls.

Shake dressing ingredients in a covered jar or whisk in a bowl to blend. Stir 1/4 cup dressing and 1/4 cup dill into each bowl of beets. Mix greens, endive and nuts in a bowl with rest of dressing.

Arrange with beets on salad plates or serving platter.

Makes 8 servings.

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