Tuesday, April 7, 2009
Caramelized Beet & Mozzarella Salad with Toasted Walnuts
2 golden beets
3 cups baby red Russian kale
2 tbsp chopped walnuts
1 tbsp olive oil
1.5 oz fresh mozzarella
Slice beets into three medallions each. Over medium-low heat, warm oil in frying pan and caramelize the beets.
While beets caramelize, slice fresh mozzarella into four slices. When beets are done, lay kale in bowl. Place large beet medallion on kale and then a cheese slice. Repeat. Top with final medallion.
Toast walnuts in pan and top each salad with toasted nuts.
Makes two servings: 247 calories/16 grams of fat/5 grams of fiber/10 grams of protein
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