Walnut Beet Salad

Featured Article, Food, Hometown Cooking, Recipes
on November 6, 2012

Roast and dice the beets and make the vinaigrette up to three days in advance. The vinaigrette must be made in a food processor or blender.

3 medium beets, scrubbed and trimmed


1/4 cup dark raisins
1/2 cup cider vinegar, boiling
1 tablespoon honey
2 tablespoons diced roasted beets
1 teaspoon Dijon mustard
3/4 teaspoon salt
1 cup toasted walnut or vegetable oil


1 pound spring mix 1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3 green onions, chopped
1/2 cup walnut pieces, toasted
3 ounces blue cheese, crumbled
1 crisp tart apple, unpeeled, diced

1. Preheat oven to 400F.

2. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes, until crisp-tender. Let cool. Unwrap beets and rinse under cold running water to slip off skins. Dice.

3. To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor or blender.

4. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate until 30 minutes before serving time.

5. To prepare salad, combine salad greens and green onions in a large salad bowl. Toss well. Add walnuts, remaining diced beets, blue cheese and apple.

6. Shake or stir vinaigrette well. Drizzle about one-third of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month).

Serves 8

Recipe by Crescent Dragonwagon

Nutritional facts per serving: 210 calories, 17g fat, 10mg cholesterol, 5g protein, 12g carbohydrates, 3g fiber, 270mg sodium

This recipe originally appeared as Walnut Beet Salad on Relish.com