Beet Salad With Curried Walnuts

• 4 medium beets (1 1/4 pounds)
• 2 shallots, minced
• 1/4 cup mirin (rice wine)
• 2 tablespoons chopped fresh mint
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 tablespoon butter or margarine
• 2 teaspoons curry powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup walnut halves, toasted and coarsely chopped
• 3 cups arugula, watercress or other greens
• 1 tablespoon olive oil

1. Trim beets, leaving roots and 1" stems. Scrub beets with a vegetable brush. Place beets in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain; rinse with cold water, and drain again. Trim stems and roots, and rub off skins. Cut beets into 1" pieces.
2. Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.
3. Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.
4. Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.

beets, shallots, mirin, fresh mint, lemon juice, salt, butter, curry powder, sugar, salt, walnut halves, arugula, olive oil

Taken from www.myrecipes.com/recipe/beet-salad-with-curried-walnuts (may not work)