Beet Salad with Curried Walnuts

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Beet Salad with Curried Walnuts

 

4 medium beets, 1 1/4 pounds

2 shallots, minced

1/4 cup rice wine

2 tablespoons chopped fresh mint

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1 tablespoon butter or margarine

2 teaspoons curry powder

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup walnut halves, toasted and coarsely chopped

3 cups arugula, watercress or other greens

1 tablespoon olive oil

 

Trim beets, leaving roots and 1 " stems. Scrub beets with a vegetable brush.

Place beets in a medium saucepan; add water to cover. Bring to a boil; cover,

reduce heat, and simmer 35 to 40 minutes or until tender. Drain; rinse with cold

water, and drain again. Trim stems and roots, and rub off skins. Cut beets into

1 " pieces.

Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss.

Cover and chill 1 hour.

Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4

teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2

minutes.

Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried

walnuts.

Makes 6 servings.

 

 

 

 

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