Recipe courtesy of Rachael Ray

Beet and Walnut Salad

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  • Level: Easy
  • Total: 14 min
  • Prep: 10 min
  • Cook: 4 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
  2. Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
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