Roasted Beet,
Orange and Toasted Walnut Salad
Ingredients:
4 small Beets
2c of Baby Arugula
2 Oranges, peeled and sliced horizontally
1/2c of Walnuts
Directions:
Toast walnut in a 300 degree oven for 10 minutes.
Place the beets in a deep saucepan, cover with water and bring
to a boil. Cook for about 25 minutes or until tender when pierced
with a knife. When cooked through, peel skins under cool water and
slice into wedges. Toss with a bit of the dressing (see below) while
warm.
Combine the arugula, oranges and walnuts. Toss with balsamic vinaigrette
(see the recipe below).
Balsamic vinaigrette:
1 clove of Garlic minced
3T Balsamic Vinaigrette
1/4c Olive Oil
Salt & Pepper
Whisk the above together, season to taste with salt & pepper.
© 2004 Gay Men's Health Crisis |
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