Beef Salad with Caramelized Walnuts Recipe

Name: Beef Salad with Caramelized Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets; 4 tbsp olive oil; Salt and freshly ground black pepper; 2 1/4 lb (1kg) beef tenderloin, trimmed and tied; 3 1/2 cups walnut halves; 1 tbsp honey; 1 tbsp sugar; 6 oz (175g) arugula; 1 tbsp balsamic vinegar; Finely chopped chives for garnish; 1/2 cup creme fraiche or sour cream; 1 tbsp freshly grated or prepared horseradish; 1 tbsp lemon juice; Salt and freshly ground black pepper

Servings: persons

4 medium beets
4 tbsp olive oil
Salt and freshly ground black pepper
2 1/4 lb (1kg) beef tenderloin, trimmed and tied
3 1/2 cups walnut halves
1 tbsp honey
1 tbsp sugar
6 oz (175g) arugula
1 tbsp balsamic vinegar
Finely chopped chives for garnish
1/2 cup creme fraiche or sour cream
1 tbsp freshly grated or prepared horseradish
1 tbsp lemon juice
Salt and freshly ground black pepper

1
Preheat the oven to 425F (220C).
2
Toss the beets with 1 tbsp of the oil and season.
3
Wrap each in aluminum foil.
4
Place on a baking sheet and roast 45 minutes, or until tender.
5
Unwrap and let cool.
6
Peel and cut each beet into eighths.
7
Heat a large frying pan over medium-high heat.
8
Rub the beef with 1 tbsp of the olive oil and season.
9
Cook the beef, turning, until browned on all sides, about 8 minutes.
10
Transfer to a roasting pan and roast until a meat thermometer reads 125F (52C) for medium-rare.
11
Leave for 15 minutes before carving.
12
Reduce the temperature to 400F (200C ).
13
Toss the walnuts with the honey and sugar and season with salt.
14
Spread on a baking sheet.
15
Bake 3 minutes, until glazed.
16
Transfer to a plate and cool.
17
Meanwhile, to make the horseradish cream, stir the creme fraiche, horseradish, and lemon juice and season with salt and pepper.
18
Toss the arugula with the vinegar and remaining oil.
19
Season, and spread on a serving platter.
20
Add the beets and walnuts, and sprinkle with chives.
21
Slice the beef thinly and arrange on the salad.
22
Serve with horseradish cream on the side.

2229

kcal

Calories

201

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium beets, 4 tbsp olive oil, Salt and freshly ground black pepper, 2 1/4 lb (1kg) beef tenderloin, trimmed and tied, and more.

Yes, Beef Salad with Caramelized Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Salad with Caramelized Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions