Roasted Beet Salad with Candied Walnuts Recipe

Name: Roasted Beet Salad with Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red chiogga beets, tops removed; 6 yellow chiogga beets, tops removed; 2 tablespoons salt; 2 tablespoons cracked black pepper, or to taste; 3 tablespoons sherry vinegar; 3 tablespoons olive oil; 2 cups water; 2 cups sugar; 1 1/2 cups walnut pieces; 2 shallots, diced; 3 tablespoons thyme, chopped; 2 tablespoons sherry vinegar; 2 tablespoons olive oil; Salt and freshly cracked black pepper; 4 ounces goat cheese

Servings: persons

6 red chiogga beets, tops removed
6 yellow chiogga beets, tops removed
2 tablespoons salt
2 tablespoons cracked black pepper, or to taste
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 cups water
2 cups sugar
1 1/2 cups walnut pieces
2 shallots, diced
3 tablespoons thyme, chopped
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and freshly cracked black pepper
4 ounces goat cheese

1
Preheat the oven to 425 degrees F.
2
In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil.
3
Cover with foil and roast for 1 hour.
4
Remove the beets from the oven and allow to cool slightly.
5
Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate.
6
Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces.
7
Put into a bowl and set aside.
8
Repeat with the yellow beets and put into a separate bowl.
9
Lower the oven temperature to 300 degrees F.
10
In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat.
11
Drain the walnuts and put them on a sheet pan lined with lightly greased parchment.
12
Bake in the oven until well toasted, about 12 to 15 minutes.
13
Remove from the oven and allow to cool.
14
Divide the shallots and thyme between the red and yellow beets.
15
Season each set of beets with sherry vinegar, olive oil, salt and pepper.
16
Arrange the beets on a large serving platter keeping the beets separate for presentation.
17
Top with crumbled goat cheese and candied walnuts.

1272

kcal

Calories

Fat

116

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

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.

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 15 ingredients. The key ingredients include: 6 red chiogga beets, tops removed, 6 yellow chiogga beets, tops removed, 2 tablespoons salt, 2 tablespoons cracked black pepper, or to taste, and more.

Yes, Roasted Beet Salad with Candied 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!

Roasted Beet Salad with Candied Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions