Toasted Walnuts and Marinated Beets on Garden Greens
  • 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
  1. 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.
  2. 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.
  3. About 15 minutes before serving, arrange lettuce on individual serving plates. Top each with marinated beet mixture. Drizzle with marinade. Sprinkle with tasted walnuts.
  4. Can be made night before.
I usually make this on St.Patricks day. Even if you don't like beets you will like this.