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Prep 20min
Total20min
Ingredients12
Servings6
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Ingredients
1/2 cup coarsely chopped walnuts
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1
shallot, finely chopped
1
tablespoon packed brown sugar
1
teaspoon Dijon mustard
Dash salt
Dash pepper
2
medium fresh beets, peeled
2
large carrots
1
bag (5 oz) arugula
1
cup loosely packed fresh parsley leaves
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Steps
1
Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
2
Meanwhile, in small bowl, mix oil, lemon juice, shallot, brown sugar, mustard, salt and pepper with whisk.
3
Cut beets and carrots into thin slices, using mandoline or sharp knife. (To prevent hands from being stained, hold beets with paper towel or wear rubber gloves while slicing.) Toss arugula with small amount of vinaigrette. Arrange arugula on serving platter. Toss beets, carrots and parsley with desired amount of vinaigrette. Spoon mixture over arugula; sprinkle with walnuts. Season with salt and pepper, if desired. Serve immediately with any remaining vinaigrette.
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Nutrition Facts
Serving Size:1 Serving
Calories
264
Total Fat
25g
0%
Saturated Fat
3g
0%
Sodium
112mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Vegetable; 5 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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