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Roasted Beet Salad With Walnuts & Walnut Oil

Here's how you make Roasted Beet Salad With Walnuts & Walnut Oil
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  • Servings: 5
  • Prep: 10m
  • Cook: 1h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 32 ounces beets (4 medium, fresh)
  • 1/4 cup walnuts (for garnish)
  • 1 shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons vinegar (sherry or walnut vinegar)
  • 3 tablespoons olive oil (extra-virgin)
  • 2 tablespoons oil (walnut oil)
  • Coarse salt and freshly ground pepper
  • 6 to 8 ounces mache (or tender young greens)
  • 4 to 6 ounces goat cheese (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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