Roasted Beet Salad With Walnuts & Walnut Oil

10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"These beets are roasted and very delicious! But if you have a mandoline and slice the beets evenly and thinly, skip the roasting part and slice the beets raw (this works only with beets at the peak of seasonal freshness-sweet, dry, and tender. When really fresh beets are sliced so thin as to be almost shaved, there is no need to cook them. Toasted walnut oil adds a classic French flavor to the salad, but you could also use almond or pecan oil, available online or gourmet/specialty markets. Store nut oils in the refrigerator, they turn rancid fairly quickly. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (295.7 g)
  • Calories 401.2
  • Total Fat - 28.7 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 18.3 mg
  • Sodium - 529 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 5.2 g
  • Sugars - 18.9 g
  • Protein - 14.5 g
  • Calcium - 303.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven 375º. Wrap beets individually in foil and bake directly on oven rack until completely tender, 1 to 1 1/2 hrs. Remove from oven. When cool enough to handle, slip off skins and slice beets 1/4" thick. Set aside.

Step 2

While beets are roasting, toast walnuts in same oven til brown, about 10 minutes. Let the nuts cool slightly, coarsely chop them, and transfer to small bowl. Set aside.

TO PREPARE DRESSING


Step 3

Whisk shallot, mustard and vinegar in small bowl. Add olive and walnut oils in a slow stream, whisking constantly until creamy an emulsified, season with salt & pepper.

JUST BEFORE SERVING


Step 4

Toss the beets in a little of the dressing to coat. Taste and adjust for seasoning with salt & pepper.

Step 5

To serve, divide the greens and beets among serving plates. Top with a spoonful of goat cheese and a sprinkling of toasted walnuts. Serve immediately.

Tips


No special items needed.

1 Reviews

Maito

Used less mustard and oil (and did roast them), and it came out great. The toasted walnut oil gives this a really great flavor.

5.0

review by:
(31 Dec 2015)

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