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Ingredients
- 1 lb beets - (2 large) trimmed
- 1 tsp Dijon mustard
- 3 Tbsp. balsamic vinegar
- 1 tsp finely-minced garlic Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 8 c. mixed baby salad greens - (4 ounce)
- 2 med apples cored
- 1/2 c. crumbled Gorgonzola cheese
- 1/2 c. caramelized walnuts
- 2 Tbsp. minced Italian parsley
Directions
- Cook the beets in boiling water till tender, 25 to 35 min. Place in a bowl of ice water. Slip off the skins.
- To make the dressing, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Slowly drizzle in the oil, continuing to whisk.
- Toss the greens in dressing (reserving some dressing for the beets) and divide the greens among 4 serving plates.
- Cut the beets and apples into large (half-inch) dice. In a bowl, combine the beet and apple cubes with the cheese, walnuts, parsley and desired amount of dressing (saving the remaining dressing for another use). Spoon the mix over the dressed lettuce and serve.
- This recipe yields 4 servings.
- Comments: At Madame Matisse, this salad is made with deep-fried caramelized walnuts, a step which's too labor intensive when preparing individual portions. We substituted purchased caramelized walnuts, available at selected supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 285 | 72% |
| Total Fat 32.26g | 40% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 327mg | 14% |
| Potassium 500mg | 14% |
| Total Carbs 22.99g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 16.08g | 11% |
| Protein 5.96g | 10% |
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