Roasted Beet Salad With Walnuts & Walnut Oil
Created by TxGriffLover on October 24, 2011
- Servings: 5
- Prep Time: 10m
- Cook Time: 1h
- Recipe #1270
Ingredients
- 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)
How to Make
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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.
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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.
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TO PREPARE DRESSING
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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.
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JUST BEFORE SERVING
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Step 4: Toss the beets in a little of the dressing to coat. Taste and adjust for seasoning with salt & pepper.
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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.
Nutritional Facts
- 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