Lemon, Beet and Walnut Salad

Beets have been touted as a superfood due to its high antioxidant content. This delicious salad is a great way to include beets in your diet.

1 tablespoon sugar
2 large lemons, peeled and sectioned (about 3/4 cup)
4 large beets, roasted and peeled (about 5 oz. each)
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped walnuts, toasted
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)
2 tablespoons walnut or olive oil
3/8 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper

Combine sugar and lemon segments in a small bowl; let stand at room temperature 1 hour. Remove lemon segments from bowl with a slotted spoon (reserve lemon juice mixture for another use). Thinly slice beets crosswise into 1/8-inch-thick rounds. Arrange beet slices, lemon segments, and parsley on a large platter. Sprinkle with walnuts and goat cheese. Drizzle with oil. Sprinkle with salt and pepper.Makes 6 1/2 cup servings.

Nutritional information per serving:Calories 147; Fat 9.4g; Satfat 1.8g; Monofat 1.9g; Polyfat 5.3g; Protein 4g; Carbohydrate 14g; Fiber 4g; Cholesterol 3mg; Iron 1mg; Sodium 254mg; Calcium 44mg; Sugars 9g; Est. added sugars 2g

Printable recipe available at: https://www.cookinglight.com/recipes/beet-lemon-walnut-salad

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