Autumn Beet Salad

4
(22) 18 Reviews
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

4 servings

Chopped fennel and toasted walnuts add a fragrant appeal to this elegant Autumn Beet Salad. Served on lettuce-covered plates, it's sure to impress.

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What You Need

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Make It

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  • Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.
  • Serve on lettuce-covered plates.

Serving Suggestion

Serve with baked chicken or fish and cooked seasonal squash.

Substitute

Substitute 1/2 cup sliced celery for the chopped fennel.

How to Toast Nuts

Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 32g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 500mg
Carbohydrate 21g
Dietary fiber 5g
Sugars 14g
Protein 2g
   
Vitamin A 2 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kamp12 |

    I think glazing the walnut piece would add more depth to the recipe, I chose to use celery instead of fennel.

  • myrtrose |

    This was just ok. I think it would be alot better using a sweeter dressing, like a balsamic or honey vinagrette. The Italian dressing just wasn't the right combo for these vegetables and it had a weird flavor.

  • iloveelydia |

    My husband did not like the salad.

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