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RECIPESSalad RecipesVegetable Salads pg 1 >  Beets with Vinaigrette


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Fresh and Fast Vegan
by Amanda Grant

Raw beets are packed with vitamin C—most of which is lost, along with its wonderful color, when the vegetable is boiled. I hope this recipe will help you to enjoy this root in its raw and attractive state. I have added a little fresh apple—my first choice is always the sweet Cox Beets have a wonderful affinity with this fruit, which accentuates their natural sweetness and provides a little much-needed acidity I have also added some walnuts and walnut oil, which both complement, and contrast with, the beets' flavor and texture Use an extra tablespoon of olive oil if you do not have walnut oil.
preparation time: 15 minutes
cooking time: 2-3 minutes
serves 4



    • pinch of sea salt
    • pinch of freshly ground black pepper
    • 1/2 teaspoon Dijon mustard
    • 2-4 tablespoons white wine vinegar, depending on how tart you like your vinaigrette
    • 3 tablespoons olive oil
    • 1 tablespoon walnut oil
    • 2 large raw beets
    • 3 sweet eating apples
    • 1/2 cup (1¾ ozs.) walnuts
    • large handful of fresh arugula
    • large handful of watercress


Mix the salt, pepper and mustard into the vinegar. Stir until the salt has dissolved, then gradually whisk in the olive and walnut oils with a fork.

Peel the beets, cut each one into large chunks and grate them. Peel, core and grate the apples. Combine the beets and apples. Add the vinaigrette, and mix well. Set aside.

Dry fry the walnuts in a heavy frying pan, turning or stirring frequently, until golden. Allow the nuts to cool a little, then chop them roughly

Divide the arugula and watercress among four serving plates, and spoon the beets on top. Scatter the walnuts over the beets, and serve.

each serving contains:
Calories 195 • Protein 2g • Fat 19g (saturated 2g) • Carbohydrates 3g • Fiber 1g • Calories from fat 90% • Good source of vitamin C



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