Beet and walnut salad – Mayo Clinic

Ingredients

1. 1 small bunch beets, or enough canned beets (no salt included) to make three cups, drained
2. 1/four cup pink wine vinegar
3. three tablespoons balsamic vinegar
4. 1 tablespoon olive oil
5. 1 tablespoon drinking water
6. eight cups fresh new salad greens
7. 1/four cup chopped apple
8. 1/four cup chopped celery
9. Freshly floor pepper
10. three tablespoons chopped walnuts
11. 1/four cup gorgonzola cheese, crumbled

Directions

Steam uncooked beets in drinking water in saucepan till tender. Slip off skins. Rinse to interesting. Slice in 1/two-inch rounds. In a medium bowl, toss with pink wine vinegar.

In a large bowl, incorporate balsamic vinegar, olive oil and drinking water. Include salad greens and toss.

Place greens onto individual salad plates. Top rated with sliced beets, and chopped apples and celery. Sprinkle with pepper, walnuts and cheese. Serve right away.

This recipe is one of 400 recipes gathered in the “Correct-It and Take pleasure in-It! Nutritious Cookbook” revealed by Very good Textbooks.