More Great Recipes: Salad

Toasted Walnuts and Marinated Beets on Garden Greens


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 tablespoons oil
1/2 cup walnut pieces
3 tablespoons balsamic vinegar
1 tablespoon orange marmalade
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 (8.25oz) can julienne beets, drained (I could only fine sliced so I julienne them myself & used 2 cans)
2 green onions, sliced
6 cups torn leaf lettuce or mixed greens


In a small skillet, cook 1 tablespoon of the oil and walnuts over medium heat until walnuts are toasted, stirring occasionally. With slotted spoon, remove walnuts from skillet; place in small bowl to cool. Once cooled cover and leave at room temperature.


Add remaining 3 tablespoons oil, vinegar, marmalade, salt and pepper to oil in skillet; mix well. Place drained beets and onions in plastic storage container. Add vinegar mixture; toss gently to coat. Cover; refrigerate at least 8 hours to marinate.


About 15 minutes before serving, arrange lettuce on individual serving plates. Top each with marinated beet mixture. Drizzle with marinade. Sprinkle with tasted walnuts.


Can be made night before.


Pairs Well With


Notes

I usually make this on St.Patricks day. Even if you don't like beets you will like this.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls