Serves: 4
Total Calories: 742
Cut the beets into 1?4-inch dice but keep them separated to prevent colors bleeding together. Marinate the beets separately, each in 1?2 cup ginger juice, for about 1 hour. Place the red beet trimmings, vinegar, oil, and water in a blender and blend until smooth. Season to taste with salt and pepper.
On individual plates, sprinkle the beets in a circle, leaving space in the middle for the arugula. Sprinkle the walnuts over the beets.
Toss the arugula with the vinaigrette and place in the center of each plate. Top the salads with bleu cheese. Serve with crusty rustic bread.
This Red and Yellow Beet Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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