By Mayo Clinic Staff

Number of servings

Serves 8


    1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
    1/4 cup red wine vinegar
    1/4 cup chopped apple
    1/4 cup chopped celery
    3 tablespoons balsamic vinegar
    1 tablespoon olive oil
    1 tablespoon water
    8 cups fresh salad greens
    Freshly ground pepper
    3 tablespoons chopped walnuts
    1/4 cup Gorgonzola cheese, crumbled


Steam raw beets in water in saucepan until tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a medium bowl, toss with red wine vinegar. Add apples and celery. Toss together. In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss. Put greens onto individual salad plates. Top with sliced beet mixture. Sprinkle with pepper, walnuts and cheese. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate 8 g
  • Dietary fiber 2.5 g
  • Sodium 115 mg
  • Saturated fat 1.6 g
  • Total fat 5 g
  • Cholesterol 5 mg
  • Protein 3 g
  • Monounsaturated fat 2 g
  • Calories 89

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the Bookstore.

March 24, 2009