Beet and Parsley Salad With Walnuts and Blue Cheese

beet-parsley-salad-walnuts-blue-cheese
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Fat 38 g (9 g saturated fat)
    • Cholesterol 20 mg
    • Sodium 750 mg
    • Protein 14 g
    • Carbohydrate 16 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 231 mg

Combine the beets, oil, vinegar, and mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Divide the beets and endive among 4 plates. Top with the parsley, walnuts, and cheese.

Ingredients

  1. Check 3 cooked medium beets, sliced
  2. Check 3 tablespoons olive oil
  3. Check 2 tablespoons red wine vinegar
  4. Check 1 tablespoon whole-grain mustard
  5. Check salt and black pepper
  6. Check 6 cups endive or radicchio leaves
  7. Check 1 cup fresh parsley
  8. Check 1 cup roasted walnuts
  9. Check 4 ounces crumbled blue cheese

Directions

  1. Combine the beets, oil, vinegar, and mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Divide the beets and endive among 4 plates. Top with the parsley, walnuts, and cheese.