Mayo Clinic Health Library

Recipe: Beet walnut salad

Updated: 03-24-2009

Ingredients

Serves: 8

1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
1/4 cup red wine vinegar
1/4 cup chopped apple
1/4 cup chopped celery
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
8 cups fresh salad greens
Freshly ground pepper
3 tablespoons chopped walnuts
1/4 cup Gorgonzola cheese, crumbled

Directions

Steam raw beets in water in saucepan until tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a medium bowl, toss with red wine vinegar. Add apples and celery. Toss together. In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss. Put greens onto individual salad plates. Top with sliced beet mixture. Sprinkle with pepper, walnuts and cheese. Serve immediately.

Nutritional Analysis per serving
  • Calories: 89
  • Total carbohydrate: 8 g
  • Cholesterol: 5 mg
  • Dietary fiber: 2.5 g
  • Monounsaturated fat: 2 g
  • Protein: 3 g
  • Saturated fat: 1.6 g
  • Sodium: 115 mg
  • Total fat: 5 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

Site view: at a glance