Walnut Beet Salad Gluten Free

24 DLM Pickled Baby Beets
1 small shallot, finely chopped
1 Tbsp DLM Pickled Baby Beet juice
3 Tbsp walnut oil
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
DLM Sea Salt and freshly ground pepper
4 oz Epic Roots Mâche or Organic Spring Mix, rinsed and spun dry
1/4 cup walnuts, toasted and coarsely chopped

Cut beets into quarters and set aside. Combine shallot and beet juice in a small bowl; whisk in oils and season to taste with salt and pepper. In a large bowl, toss the Mâche or spring mix, beets, and walnuts with vinaigrette. Serve immediately.

Makes 4 — 6 servings
Prep Time: 10 Minutes

Per serving: 224 calories; 15g total fat; 2g saturated fat; 0mg cholesterol; 144mg sodium; 20g total carbohydrates; 4g protein;

Allergy Warning: Contains Other Nuts

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