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Beet Salad with Curried Walnuts

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1 package pre-roasted beets
2  shallots, minced
1/4 cup mirin (rice wine)
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon unsalted butter
2 teaspoons curry powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup walnut halves, toasted and coarsely chopped
3 cups arugula
1 tablespoon olive oil

Rinse beets and then chop them into 1-inch pieces.

Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.

Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.

Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.

 

--Adapted from Oxmoor House

 

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