Beet, Walnut, and Egg Salad
Stephanie Brooks – Dietetic Intern, FamilyCook Productions
6 cups arugula
4 Hardboiled eggs
4-5 Medium red beets
2 large apples (or 3 medium apples)
1 cup walnuts, toasted and roughly chopped
1 tsp black sesame seeds
2 tsp lemon juice
For the dressing:
½ cup fresh or frozen raspberries
¼ cup extra virgin olive oil
2 Tbsp lemon juice
salt and pepper, to taste
To prepare the dressing, blend raspberries and lemon juice in blender or food processor until smooth. With machine on (or whisk in by hand), slowly drizzle in olive oil and blend until fully incorporated. Adjust seasoning to taste. Store in refrigerator until ready to use.
Boil or roast beets until cooked through and tender. Let cool and peel. Slice into coins. Peel hardboiled eggs, slice lengthwise. Quarter and slice apples lengthwise, and toss with 1tsp lemon juice to prevent browning.
To assemble salad, spread arugula along bottom of plate. Leave an indent in the center of the plate for a small cup of dressing. Arrange apples and beets around arugula, alternating apples and beets and lining the arugula. Sprinkle walnuts on top of apples and beets. Place 1 or 2 hardboiled egg halves at the top of the plate. Place black sesame seeds on yolk of hardboiled egg in the shape of a smiley face (or other design). Place small cup of dressing in center of salad.