Low Fat Beet Salad Recipe

Low Fat Beet Salad Recipe

Ingredients

• 4 medium beets, scrubbed, root ends and , 1 inch of stems left intact, 3/4 pound
• 1/3 cup walnuts
• 1 bunch watercress or arugula, trimmed, about 5 cups
• 1/2 cup curry vinaigrette, see recipe
• 1 golden delicious apple, quartered, cored and thinly sliced
• 1 stalk celery, thinly sliced
• 1/4 cup raisins

Method

1. In a large pot, steam beets until tender, about 30 minutes.
2. In a small dry skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven).
3. Let cool; coarsely chop.
4. Set aside.
5. When beets are done, slip off skins under running water.
6. Cut beets into wedges and set aside.
7. In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.
8. In a bowl, toss apple, celery and reserved walnuts with half of the remaining vinaigrette.
9. Mound in center of greens.
10. Make a well in the apple mixture.
11. In the bowl, toss raisins and reserved beets with remaining vinaigrette.
12. Arrange in the center of the apple mixture.
13. Serve immediately.

MAKES 4 SERVINGS.

1. Calories per serving; 5 grams protein; 13 grams fat(1 gram saturated fat); 25 grams carbohydrate; 210 mg sodium; 0 mg cholesterol; 6 grams fiber

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