Autumn Beet Salad

Autumn Beet Salad

Prep Time

20 minutes

Cook Time

200 minutes


Autumn Beet Salad

Great color for an autumn dinner party or holiday gathering.

Recipe courtesy of Kraft

Nutrition Information

Per Serving: Calories 370, Total fat 32 g, Saturated fat 3.5 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 21 g, Dietary fiber 5 g, Sugars 14 g, Protein 2 g, Vitamin A 2 %DV, Vitamin C 20 %DV, Calcium 4 %DV, Iron 15 %DV


HOW TO TOAST NUTS: Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.


  • 1 can (16 ounces) whole beets, drained, cut into 1-inch pieces
  • 1 medium Granny Smith apple or other tart apple, chopped
  • 1 cup PLANTERS Walnut Pieces, toasted
  • 1 small bulb fennel, coarsely chopped
  • 1/2 cup prepared GOOD SEASONS Italian Dressing Mix


  • 1 TOSS all ingredients except dressing in large bowl.
  • 2 Add dressing; mix lightly. Cover.
  • 3 REFRIGERATE several hours or until chilled.
  • 4 SERVE on lettuce-covered plates.
  • 5 SERVING SUGGESTION: Serve with baked chicken or fish and cooked seasonal squash.
  • 6 SUBSTITUTE: 1/2 cup sliced celery for the chopped fennel.


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