Beet Salad With Roasted Walnuts And Ricotta Salata - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

BEET SALAD WITH ROASTED WALNUTS
The saltiness of the cheese combines nicely with the sweetness of the beets
2
tablespoons olive oil
1
bunch beets
4
small to medium beets
,
scrubbed
peeled
1 2
to pinches kosher salt
4
cups baby arugula
½
cup toasted walnut halves
2
ounces crumbled ricotta
salata
¼–½ c
cup hampagne
( 21)
see page
AND RICOTTA SALATA
and walnuts in the eye-catching salad.
,
divided
( 1 ,
about pound
),
trimmed and
v
inaigrette
APPETIZERS, SNACKS & DRINKS
Makes about 6 cups
1. Preheat oven to 425°F. Line a baking sheet with foil
and drizzle with 1 tablespoon of olive oil.
2. Trim the beets so that both the tops and bottoms are
cut flat. Fit the Spiralizer with the Ribbon Disc.
Process beets on Low, stopping after each beet and
clearing the disc when necessary.
3. Spread the beets out on the prepared baking sheet.
Drizzle with the remaining oil and sprinkle with salt.
Bake for 20 minutes.
4. To serve, divide the arugula among four plates. Top
each with a beet, fanned across the arugula, and then
sprinkle with an even amount of walnuts and cheese,
and drizzle with Champagne Vinaigrette.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 188 (74% from fat) | carb. 9g | pro. 4g | fat 16g
sat. fat 4g | chol. 10mg | sod. 183mg | calc. 98mg | fiber 2g
48