This salad has a bitter and sweet taste that is complimented with the earthy flavor of walnuts.

Beet and Arugula Walnut Salad

4 small beets, boiled and sliced
3 tablespoons shallots, minced
3 tablespoons sherry vinegar
1/4 cup walnut oil or olive oil
2 Belgian endive, thinly sliced
6 ounces baby Arugula

1. Remove the stem and root end of the beets and boil/steam for 20 minutes.
2. Chill and then slice beets.
3. To a bowl add shallots, sherry vinegar, walnut oil and season with salt and pepper.
4. To the bowl add Belgian endive and arugula and toss.
5. Plate with salad, surrounded by the cooked and sliced beets.
6. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 90.7 calories; 15% calories from fat; 1.7g total fat; 0.0mg cholesterol; 107.4mg sodium; 1151.1mg potassium; 17.0g carbohydrates; 9.6g fiber; 5.5g sugar; 7.4g net carbs; 5.3g protein.

Recipe and video provided courtesy of SummerKitchen.tv. Photograph property of CooksRecipes.com.