beet salad with montrachet and nuts

[Guest guest]

* Exported from MasterCook *

 

Beet Salad with Goat Cheese and Nuts

 

Recipe By :Jeanne Lemlin

Serving Size : 6 Preparation Time :0:00

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium beets

DRESSING:

2 tablespoons lemon juice

1 garlic clove -- pressed or minced

1/4 teaspoon salt

Generous seasoning freshly ground pepper

5 tablespoons olive oil

SALAD GREENS:

4 cups mixed greens

2 cups arugula

1 scallion or more -- very thinly sliced

1/2 cup chilled crumbled goat cheese (Montrachet)

or feta or ricotta salata

1/4 cup chopped walnuts or almonds -- toasted

 

Remove tops from beets, leaving 1/4-inch of stems. Scrub the beets very well.

 

Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets

until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well

and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.

 

To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and

oil. Pour a few tablespoons of the dressing on the beets and toss.

 

Just before serving, combine the greens, arugula, and scallion in a large bowl.

Pour on most of the remaining dressing and toss. Add more if needed.

 

Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with

goat cheese and walnuts. Serve immediately.

 

EDiting: Recipe suggested walnuts; almonds were used on tv demo. Recipe changed

to " nuts "

 

Description:

" Lightly dressing romaine, Boston, and/or green leaf lettuces, or mesclun with

beets, nuts and cheese. "

Source:

" Cooking Live "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 185 Calories; 15g Fat (68.4% calories

from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol;

188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 4845 5772 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

---[ kitpath

Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/

Scan-guage: Oven-Slewed Chicken end YegeLobles]---

[Guest guest]

HI all,

 

I just wanted to let you all know that I made this last night.. I was only

making it for two, so I used the ingredients but not the amounts suggested..

I winged it all with jarred pickled beets ( later I realized the beets had

high frustose corn syrup- next time i'll be more careful) But this was truly

wonderful and i'm eating some leftovers for lunch right now!

 

Pat-thanks so much- this was soo yummy. My fiance says he hates betts- but

I put them on the side and begged him to try a little bit ( he's good about

that) and he did.. He said it wasn't bad .. but he kept taking more..

 

His final comment- " much better than I thought it would be " - though he

didn't say it was great. But from someone who hates beets- i think that is

good.. I love beets and this was fabulous!

Graet color for an autumn dinner party or something!

 

Thanks again Pat

 

 

PatH [kitpath]

Friday, September 28, 2001 10:52 AM

Veg-Recipes ; MC_recipes

beet salad with montrachet and nuts

 

 

 

* Exported from MasterCook *

 

Beet Salad with Goat Cheese and Nuts

 

Recipe By :Jeanne Lemlin

Serving Size : 6 Preparation Time :0:00

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium beets

DRESSING:

2 tablespoons lemon juice

1 garlic clove -- pressed or minced

1/4 teaspoon salt

Generous seasoning freshly ground pepper

5 tablespoons olive oil

SALAD GREENS:

4 cups mixed greens

2 cups arugula

1 scallion or more -- very thinly sliced

1/2 cup chilled crumbled goat cheese (Montrachet)

or feta or ricotta salata

1/4 cup chopped walnuts or almonds -- toasted

 

Remove tops from beets, leaving 1/4-inch of stems. Scrub the beets very

well.

 

Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the

beets until tender when pierced with sharp knife, about 45 to 60 minutes.

Drain well and let cool. Slip the skins off the beets. Dice the beets and

place in a bowl.

 

To make the dressing: whisk together the lemon juice, garlic, salt, pepper,

and oil. Pour a few tablespoons of the dressing on the beets and toss.

 

Just before serving, combine the greens, arugula, and scallion in a large

bowl. Pour on most of the remaining dressing and toss. Add more if needed.

 

Place the greens on 4 salad plates. Spoon on a mound of beets. Sprinkle with

goat cheese and walnuts. Serve immediately.

 

EDiting: Recipe suggested walnuts; almonds were used on tv demo. Recipe

changed to " nuts "

 

Description:

" Lightly dressing romaine, Boston, and/or green leaf lettuces, or mesclun

with beets, nuts and cheese. "

Source:

" Cooking Live "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 185 Calories; 15g Fat (68.4% calories

from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol;

188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0

Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 4845 5772 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

---[ kitpath

Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/

Scan-guage: Oven-Slewed Chicken end YegeLobles]---

 

 

 

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