Prep time: 25 minutes
Cook time: 1 hour
Bill Elliott of Chico was looking for beet recipes. Because we received an overwhelming response to Elliott's request, we devoted three columns to a wide variety of them. This recipe comes from Connie Lane of Penn Valley.
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4 medium beets, skins on, cut into wedges
2 handfuls salad greens of your choice
2 hard-cooked eggs, cut into wedges
½ cup toasted walnuts
1 avocado, thinly sliced
6 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons lemon juice
1 teaspoon honey
For salad: Place beets in a glass pan with 1 inch of water. Cover with foil and bake in a 375-degree oven for one hour or until the beets are easily pierced with a fork. Let cool. Remove the skins and cut the wedges into bite-size pieces. Place in a bowl.
For the dressing: Combine the dressing ingredients in a jar and shake well. Pour over beets and toss the beets with the dressing. Divide the salad greens among four plates and place a serving of beets on top of the greens. Garnish each salad with eggs, walnuts and avocado.
Per serving: 437 calories;
10 grams protein; 15 grams carbohydrates; 39 grams fat (6 saturated, 23 monounsaturated, 10 polyunsaturated);
106 milligrams cholesterol;
375 milligrams sodium; 5 grams fiber; 5 grams sugar; 78 percent calories from fat