Beet, lemon, and walnut salad

Category: Salad

Cuisine: American

☆☆☆☆☆

1 review

Ready in 1 hour 10 minutes

by cathyjcjr1h4

Ingredients

1 tablespoon Sugar

2 large Lemons

4 large Beets Roasted and peeled, about 5 ounces each

1/2 cup Loosely packed fresh flat leaf parsley leaves

1/4 cup Coarsely chopped walnuts toasted

1-1/2 ounces Goat Cheese Crumbled (about a third of a cup

2 tablespoons Walnut oil or olive oil

3/8 teaspoon Sea Salt Flaky

1/4 teaspoon Black pepper Freshly ground

Directions

1. Combine sugar and lemon segments in a small bowl; let stand at room temperature one hour. Remove lemon segments from bowl with a slotted spoon (reserve lemon juice mixture for another use). 2. Finley sliced beets crosswise into 1/8 inch thick rounds. Arrange beet slices, lemon segments, and parsley on a large platter. Sprinkle with walnuts and goat cheese. Drizzle with oil. Sprinkle with salt and pepper. Cal: 147

Reviews

☆☆☆☆☆

cathyjcjr1h4

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