Best Mexican Chopped Salad With Beets Walnuts Recipes

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS

Steps:

• Whisk together the oil and lime juice and season with salt and pepper.
• Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
• Spoon dressing over the top.
• Garnish with a lime wedge and some chips if you like.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

MEXICAN CHRISTMAS BEET SALAD

Steps:

• Place beets in a pot, cover with lightly salted water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until beets are soft, 30 to 40 minutes. Drain and cool until easily handled. Peel and cube.
• Place beets in a large bowl and add jicama, tejocotes, guava, oranges, and sweet limes; mix well and sweeten with sugar. Pour in orange juice, mix again, and sprinkle with peanuts. Allow salad to sit for about 10 minutes so flavors can blend.
• Garnish with colaciones just before serving so they don't soften.