Beet Salad with Tarragon Crème Fraîche
(makes 4 servings)
| 1 | pound (480 g) raw fresh beets, tops removed |
| 2 | cups (112 g) fresh baby salad greens, washed and crisped |
| 1/3 | cup (85 g) crème fraîche (see November's Broiled Bananas with Crème Fraîche) |
| 2 | tablespoons (30 ml) chopped fresh tarragon |
| 1 | tablespoon raspberry or red wine vinegar |
| salt (optional) and freshly ground pepper |
| 2 | tablespoons (30 ml) broken walnut pieces |
- Scrub beets well and cover with boiling water. Let stand for 1 minute or until you can easily slip off the skins. Peel and coarsely grate the beets.
- Divide the salad greens among 4 salad plates. Arrange grated beets over the lettuce.
- In a small bowl, combine crème fraîche, tarragon, vinegar, and salt (if using) and pepper to taste. Drizzle the mixture over the salads and sprinkle each with a few pieces of walnut.
| Per serving: | 88 calories (28% calories from fat), 4 g protein, 3 g total fat (0.3 g saturated fat), 14 g carbohydrate, 3 g dietary fiber, 1 mg cholesterol, 103 mg sodium |
| Exchanges: | 3 vegetable, 1/2 fat |
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