Beet and Walnut Salad Recipe

Name: Beet and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts; 1 heart romaine lettuce, chopped; 1 can 14 ounces sliced beets, drained and chopped; 4 radishes, chopped; 1/2 small red onion, chopped; 2 ribs celery, chopped; 2 tablespoons black cherry, seedless raspberry or apricot preserved; 2 tablespoons vinegar, eyeball it; 1 teaspoon poppy seeds, optional; 3 tablespoons extra-virgin olive oil; Salt and pepper

Servings: persons

1/2 cup chopped walnuts
1 heart romaine lettuce, chopped
1 can 14 ounces sliced beets, drained and chopped
4 radishes, chopped
1/2 small red onion, chopped
2 ribs celery, chopped
2 tablespoons black cherry, seedless raspberry or apricot preserved
2 tablespoons vinegar, eyeball it
1 teaspoon poppy seeds, optional
3 tablespoons extra-virgin olive oil
Salt and pepper

1
Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
2
Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl.
3
Place the preserves into a small bowl and whisk vinegar into it.
4
Add poppy seeds to dressing if you are using them.
5
Whisk extra-virgin olive oil into the dressing and season it with salt and pepper.
6
Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup chopped walnuts, 1 heart romaine lettuce, chopped, 1 can 14 ounces sliced beets, drained and chopped, 4 radishes, chopped, and more.

Yes, Beet and Walnut Salad 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.

Beet and Walnut Salad

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