Mexican Chopped Salad With Beets Walnuts Recipes

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS

Wonderful recipe adapted from Food & Wine, May 2008 edition. Original recipe called for making a dressing with 2 cups of walnut halves and a ton of oil and it was WAY too heavy and had WAY too many calories. I lighted it up and now we think it's perfect!!! This is a great make ahead salad and is perfect for the Christmas holiday (being red and green)!

Provided by januarybride

Categories Mexican

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

Mexican Chopped Salad With Beets & Walnuts image

Steps:

Whisk together the oil and lime juice and season with salt and pepper.
Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
Spoon dressing over the top.
Garnish with a lime wedge and some chips if you like.

Nutrition Facts : Calories 335.3, Fat 30.6, SaturatedFat 3.8, Sodium 35.1, Carbohydrate 16.6, Fiber 7, Sugar 4.6, Protein 4.1

Ingredients

1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/8 teaspoon seasoning salt
fresh ground black pepper
3 medium sized peeled cooked beets, sliced (you can cheat and use canned beets if you must)
1 fuji apple, cubes
1 avocado, cubed
1 fennel bulb, cored and thinly sliced
1/2 cup manchego cheese, thinly shaved
1 cup tortilla chips

BABY BEET SALAD WITH WALNUTS

Whip up a healthy side in no time using this baby beet salad recipe.

Provided by Allrecipes Magazine

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

Baby Beet Salad with Walnuts image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g

Ingredients

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

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