Photo: Anna Pelzer
Harvard Beet, Asparagus and Walnut Salad
10 ingredients
8 min + 3 min
2
openrecipes
Serve this wonderful salad warm or cold. It’s easy to prepare and the flavors are all about Autumn/Fall.
Estimated Nutrition (whole recipe, rough)
375
Calories
13g
Protein
25g
Fat
30g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Red Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 stalks (Preferably Thin Ones) Asparagus, Tough Ends Removed
- ½ teaspoons Sea Salt (or Kosher Salt For Boiling Water)
- 1-½ cup Harvard Beets In Juices (from A Can Or Jar), Cut In Half If They Are Large
- 1 whole Lemon (washed, Zest And Juice)
- ½ cups Thinly Sliced Red Onion
- ½ teaspoons Black Pepper
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Canola Oil
- ¾ cups Walnut Halves
- 1 cup Goat Cheese (crumbled, Optional, Garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes