Beet and Walnut Salad recipe Video

How to Make Spinach, Beet and Walnut Salad

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How to videos/ Food videos / Vegetarian videos

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Beet and Walnut Salad recipe -

How to make Spinach, Beet and Walnut Salad. Visit www.summerkitchen.tv to experience a new video cookbook with...

Beet and Walnut Salad recipe -

How to make Spinach, Beet and Walnut Salad. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table.

Added: 6/3/08

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Beet and Walnut Salad recipe arogula bbq Beet picnic salad spinach walnut

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By: Guest More than a year ago

mmm looks good

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By: sapphiresky More than a year ago

Great recipe

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By: Guest More than a year ago

Is there a print ready recipe that I can take off of the web site? naomifeller@aim.com

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How to Make Spinach, Beet and Walnut Salad

Ingredients 4 small beets, boiled and sliced 3 tbsp shallots, minced 3 tbsp, sherry vinegar 1/4 cup walnut oil or olive oil 2 Belgian endive, thinly sliced 6 oz baby Arugula Instructions 1. Remove the stem and root end of the beets and boil/steam for 20 minutes. 2. Chill and then slice beets. 3. To a bowl add shallots, sherry vinegar, walnut oil and season with salt and pepper. 4. To the bowl add Belgian endive and arugula and toss. 5. Plate with salad, surrounded by the cooked and sliced beets. 6. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.

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Speaker: This Beet and Arugula Salad has a bitter and sweet taste that is complemented with an earthy flavor from walnut. Start by removing the stem and root ends from the beet. Then steam or boil for 20 minutes, now chill and clean and then slice the beet and set aside. To make the walnut dressing, to a bowl add three tablespoon of minced shallots. Three tablespoon of Sherry Vinegar, then add a quarter of a cup of walnut oil or extra virgin olive oil, and season with salt, whisk and then add pepper to taste. To the bowl add two Belgium endives thinly sliced; combine with the Arugula and toss. To make an individual serving, plate some of the salad, and garnish with toasted walnuts and surround the salad with the cooked beet, drizzle olive oil and salt over the beet. Add a toasted christini with soft goat cheese to finish off. This salad is easy and elegant. Beet and Arugula Walnut Salad.

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