Arugula With Beet And Walnut Recipe Video
This Beet and Arugula Walnut Salad is bitter, sweet and tangy creation that combines the goodness of walnuts. The perfect choice for your menu for today.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main IngredientBeet
Ingredients
4 small beets, boiled and sliced
3 tbsp shallots, minced
3 tbsp, sherry vinegar
1/4 cup walnut oil or olive oil
2 Belgian endive, thinly sliced
6 oz baby Arugula
Directions
1. Remove the stem and root end of the beets and boil/steam for 20 minutes.
2. Chill and then slice beets.
3. To a bowl add shallots, sherry vinegar, walnut oil and season with salt and pepper.
4. To the bowl add Belgian endive and arugula and toss.
5. Plate with salad, surrounded by the cooked and sliced beets.
6. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.
2. Chill and then slice beets.
3. To a bowl add shallots, sherry vinegar, walnut oil and season with salt and pepper.
4. To the bowl add Belgian endive and arugula and toss.
5. Plate with salad, surrounded by the cooked and sliced beets.
6. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.
