Next Generation Life Fitness

Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette

Preptime: 10 min.
Cooktime: 25 min.

Calories: 279
Carbs: 33g
Fat: 15g
Fiber: 19g
Protein: 9g
Satfat: 2g
Sodium: 172mg

Ingredients:
16 small beets, (about 1 pound)
1/2 cup English walnut halves
8 head Belgian endive
4 to 6 ounces mache or watercress, washed and spun dry

For the sherry vinaigrette:
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Directions:
1. Preheat the oven to 350�F.

2. Steam the beets for 12 to 15 minutes in a covered saucepan using a collapsible steamer. Set the beets aside to cool.

3. Put the walnuts on a baking sheet and bake them in the oven for 8 to 10 minutes or until fragrant and toasted.

4. Peel and quarter the cooked beets.

5. Wipe the outside of the endive with a damp cloth, trim the base and separate the leaves.

6. To make the vinaigrette, mix the vinegar, olive oil, salt & pepper together in a small bowl.

7. Just before serving, toss the mache or watercress with some of the sherry vinaigrette. Divide the greens among the 8 dinner-sized plates, placing them in the center.