Roasted Beet Salad With Walnuts And Prunes Recipe

Name: Roasted Beet Salad With Walnuts And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium dark red fresh beets, washed and trimmed; 1/4 cup olive oil; About 1 1/2 to 2 tablespoons sherry vinegar; 1 tablespoon of fragrant honey; 2-3 fresh garlic cloves finely grated or pressed; 1/2 to 3/4 cups finely chopped walnuts, toasted; About 8 chopped prunes or medjool dates; Salt to taste and about 10 grinds of black pepper; Zest of 1 medium lemon and about 1 tablespoon of juice; Fresh herbs such as basil, mint or tarragon, to taste

Servings: persons

1
["Preheat the oven to 400 degrees F.", "Wrap each beet in foil and roast in the oven until tender, about 1 hour. Open the foil and let cool.", "When the beets are cool enough to handle, peel using a paper towel, then grate on the large side of a box grater or cut into very thin matchsticks.", "In a mixing bowl, combine the olive oil, vinegar, honey, garlic, lemon zest and juice, salt and pepper; whisk together until slightly emulsified.", "Add the beets, walnuts, prunes or dates and the herbs you are using to the dressing and toss well to coat all the ingredients. Taste the salad for seasoning and add whatever you think it needs.
2
Serve at room temperature or chilled, store in an airtight container.", "Note: To make the beet salad tower for a festive presentation, place the salad into a clean empty container with a lid; using a soup spoon lightly press the salad, cover with the lid and refrigerate for about an hour before serving; then carefully invert onto the plate."]

300

kcal

Calories

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

You need 10 ingredients. The key ingredients include: 3 medium dark red fresh beets, washed and trimmed, 1/4 cup olive oil, About 1 1/2 to 2 tablespoons sherry vinegar, 1 tablespoon of fragrant honey, and more.

Yes, Roasted Beet Salad With Walnuts And Prunes 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 Walnuts And Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions