Beet Salad with Curried Walnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Curry and mint are the flavor highlights in this jewel-toned beet salad. You can cook the beets, marinate them in the dressing, and prepare the curried walnuts up to a day ahead. Ingredients:
4 medium beets (1 1/4 pounds) |
2 shallots, minced |
1/4 cup mirin (rice wine) |
2 tablespoons chopped fresh mint |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1 tablespoon butter or margarine |
2 teaspoons curry powder |
1 tablespoon sugar |
1/4 teaspoon salt |
1/2 cup walnut halves, toasted and coarsely chopped |
3 cups arugula, watercress or other greens |
1 tablespoon olive oil |
Directions:
1. Trim beets, leaving roots and 1 stems. Scrub beets with a vegetable brush. Place beets in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain; rinse with cold water, and drain again. Trim stems and roots, and rub off skins. Cut beets into 1 pieces.
2. Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.
3. Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.
4. Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.
|
|