dish
Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette

8
Serves
142
Calories
16
Nutrients
15
Vitamins

Ingredients

1/2 cup English walnut halves
4 to 6 ounces mache or watercress , washed and spun dry
4 teaspoons
4 tablespoons extra virgin olive oil

Cooking Instructions

1. Preheat the oven to 350°F.

2. Steam the beets for 12 to 15 minutes in a covered saucepan using a collapsible steamer. Set the beets aside to cool.

3. Put the walnuts on a baking sheet and bake them in the oven for 8 to 10 minutes or until fragrant and toasted.

4. Peel and quarter the cooked beets.

5. Wipe the outside of the endive with a damp cloth, trim the base and separate the leaves.

6. To make the vinaigrette, mix the vinegar, olive oil, salt & pepper together in a small bowl.

7. Just before serving, toss the mache or watercress with some of the sherry vinaigrette. Divide the greens among the 8 dinner-sized plates. Arrange the quartered beets and walnuts on top of the greens.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
142
Protein
3 g
Total Carbohydrate
8 g
Dietary Fiber
4 g
Soluble Fiber
8 g
Insoluble Fiber
11 g
Sugar
4 g
Total Fat
12 g
Saturated Fat
1 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
22 %
Percent Calories from Fat
76 %
Vitamin A
12562 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
6 mcg
Vitamin C
61 mg
Vitamin D
0 IU
Folate
790 mcg
Vitamin E
6 IU
Vitamin K
1294 mcg
Pantothenic Acid
5 mg
Calcium
336 mg
Iron
5 mg
Phosphorus
220 mg
Potassium
2032 mg
Sodium
45 mg
Zinc
5 mg