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Recipe

Frilly Lettuce Salad on a Bed of Beets with Lemon-Walnut Vinaigrette

Scott Phillips

Servings: 4 as a starter salad

Ingredients

  • 1 recipe Quick-Roasted Beet Slices, at room temperature  
  • 2 Tbs. plus 1 tsp. Lemon Walnut Vinaigrette; more if desired
  • 1-1/2 oz. fresh goat cheese, crumbled into small pieces
  • 1/4 cup toasted walnuts, roughly chopped into small but not fine pieces
  • 2 cups torn frisée, washed and dried
  • 1 cup tender watercress sprigs, washed and-dried
  • 3/4 cup (about 1/4 head) thinly sliced radicchio

Nutritional Information

      Nutritional Sample Size without dressing
      Calories (kcal) : 260
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 10
      Sodium (mg): 490
      Carbohydrates (g): 14
      Fiber (g): 4
      Protein (g): 6

Preparation

  • Arrange equal portions of the roasted beet slices in one layer on four salad plates. Drizzle a scant 1 tsp. of the vinaigrette over the beets. Sprinkle the goat cheese over each plate of beets. Sprinkle all but 1 Tbs. of the walnuts over each of the four plates as well. In a small mixing bowl, combine the frisée, watercress, and radicchio. Drizzle 2 Tbs. of the vinaigrette over the greens and toss lightly. (Taste a piece of lettuce; if you want more dressing, toss just a small amount more with the greens, but don’t overdress.) Lift a quarter of the greens and arrange them in a tall mound centered on top of the beets (some of the beets should be peeking out underneath) on one plate; repeat with the remaining greens. Sprinkle the remaining walnuts over each salad and serve right away.

Reviews

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Reviews

  • Taylor50 | 04/05/2008

    This is a top 5 salad for me. We don't really like beets, but we love this salad. The thinly sliced, roasted beets are more sweet than earthy, and taste great roasted with olive oil and salt. The salad dressing is wonderful and worth making.

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