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Nutrition for Optimal Wellness
Beet, Potato, and Walnut Salad

Adapted from “Everyday Food”, July/August 2010

Serves 6

1 1/2 lbs. medium golden beets, scrubbed
1 1/2 lbs. new potatoes, halved lengthwise
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
Coarse salt and ground pepper, to taste.
1/2 cup roughly chopped NOW Real Food® Walnuts*
1/4 cup finely chopped fresh chives
1 to 2 Tbsp. red wine vinegar
  1. Cook beets on sheet in middle rack for 30 minutes.
  2. Flip potatoes and sprinkle with walnuts.
  3. Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
  4. Toss beets with potatoes, walnuts and chives and season to taste with red wine vinegar.
  5. To store, cover and keep at room temperature, up to 3 hours.

Per serving:
227 calories
11.3 g fat (1.3 g saturated fat)
5.1 g protein
28.5 g carbohydrate
5.3 g fiber

*NOW items available at your local health food store