Low Fat Beet Salad Recipe

Ingredients

4 medium beets, scrubbed

-- root ends and

--1 inch of stems left intact

--3/4 pound

1/3 cup walnuts

1 bunch watercress or arugula, trimmed

--about 5 cups

1/2 cup curry vinaigrette

-- see recipe

1 golden delicious apple, quartered

-- cored and thinly sliced

1 stalk celery, thinly sliced

1/4 cup raisins

Method

1.In a large pot, steam beets until tender, about 30 minutes.

2.In a small dry skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven).

Let cool; coarsely chop.

Set aside.

3.When beets are done, slip off skins under running water.

Cut beets into wedges and set aside.

4.In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.

5.In a bowl, toss apple, celery and reserved walnuts with half of the remaining vinaigrette.

Mound in center of greens.

Make a well in the apple mixture.

6.In the bowl, toss raisins and reserved beets with remaining vinaigrette.

Arrange in the center of the apple mixture.

Serve immediately.

MAKES 4 SERVINGS.

225 calories per serving; 5 grams protein; 13 grams fat(1 gram saturated fat); 25 grams carbohydrate; 210 mg sodium; 0 mg cholesterol; 6 grams fiber.

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