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Ingredients

• 4 medium beets (1 1/4 pounds)
• 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 butter or margarine
• 2 teaspoons curry powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup walnut halves, toasted and coarsely chopped
• 3 cups arugula, watercress or other greens
• 1 tablespoon olive oil

Description

Curry And Mint Are The Flavor Highlights In This Jewel-toned Beet Salad. You Can Cook The Beets, Marinate Them In The Dressing, And Prepare The Curried Walnuts Up To A Day Ahead.

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