Beet and Blue Cheese Salad with Crushed Walnuts

• 2 medium red beets
• 6 ounces (about 10 cups) baby arugula
• 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Kens Steak House Healthy Options Olive Oil & Vinegar
• 1/3 cup chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/2 cup crumbled reduced-fat blue cheese, such as Treasure Cove
• 1/4 cup walnuts, toasted and crushed (see Healthy Tips)

1. Prick the skin of the beets with a fork.
2. Place the beets on a microwave-safe plate and microwave on high until tender, about 12 minutes (or alternatively, wrap the beets in foil and roast them in the oven for 1 hour at 375F).
3. When they are cool enough to handle, peel the beets and cut them into bite-size cubes.
4. In a large bowl, combine the beets, arugula, vinaigrette, and parsley.
5. Toss thoroughly to combine.
6. Season with salt and pepper to taste.
7. Divide the salad among 4 salad plates.
8. Top each salad with crumbled blue cheese and toasted walnuts, and serve.
9. Walnuts are an excellent source of omega-3 essential fatty acids.
10. Toasted and lightly crushed, they make a delicious and healthful addition to salads, steamed vegetable side dishes, and creamy pasta dishes.
11. To toast, spread walnut halves in a single layer on a baking sheet and toast them in a 350F oven until they are light brown and aromatic, 7 to 10 minutes, stirring once.
12. Let the nuts cool.
13. To crush them, place cooled toasted walnut halves in a large bowl.
14. Set a small bowl inside the large bowl, and apply pressure until the walnuts are cracked into small pieces.
15. Fat: 60g (before), 11.1g (after)
16. Calories: 763 (before), 166 (after)
17. Protein: 7g
18. Carbohydrates: 10g
19. Cholesterol: 8mg
20. Fiber: 3g
21. Sodium: 547mg

red beets, baby arugula, not so, parsley, salt, cheese, walnuts

Taken from www.epicurious.com/recipes/food/views/beet-and-blue-cheese-salad-with-crushed-walnuts-374905 (may not work)