Beet And Walnut Salad Recipe
A simple and quick beet and walnut salad that's paired with an olive oil and balsamic vinegar vinaigrette. A tasty side dish to any main course.
Equipment
- oven
- aluminum foil
- baking sheet
- medium bowl
Ingredients
Vegetables
- 4 medium-sized red beets stems and ends removed
Nuts
- ⅓ cup walnuts chopped
Condiments
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- Sea salt to taste
- freshly ground black pepper to taste
Instructions
Preparation
- Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on a baking sheet. Allow roasting in the oven for approximately one hour.
- Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin off the beets. Plastic gloves might be useful here in order not to stain your hands.
- Chop the beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.
Nutrition
Serving: 1saladCalories: 168kcalCarbohydrates: 11gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 66mgPotassium: 319mgFiber: 3gSugar: 7gVitamin A: 29IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!