Roasted Beet Salad with Walnuts and Walnut Oil

Name: Roasted Beet Salad with Walnuts and Walnut Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium fresh beets; 1/4 cup walnuts, for garnish; 1 shallot, very finely chopped; 1 tablespoon Dijon mustard; 2 tablespoons sherry or walnut vinegar; 3 tablespoons extra-virgin olive oil; 2 tablespoons walnut oil; Coarse salt and freshly ground black pepper; 6 to 8 ounces mache or tender young greens; 4 to 6 ounces fresh goat cheese

Servings: persons

1
Preheat the oven to 375F.
2
Wrap the beets individually in aluminum foil and bake them directly on the oven rack until completely tender, 1 to 1 1/2 hours.
3
Remove from the oven.
4
When cool enough to handle, slip off the skins and slice the beets 1/4 inch thick.
5
Set aside.
6
While the beets are roasting, toast the walnuts on a baking sheet in the same oven until brown, about 10 minutes.
7
Let the nuts cool slightly, coarsely chop them, and transfer to a small bowl; set aside.
8
To prepare the dressing, whisk together the shallot, mustard, and vinegar in a small bowl.
9
Add the olive and walnut oils in a slow stream, whisking constantly, until creamy and emulsified; season with salt and pepper.
10
Just before serving, toss the beets in a little of the dressing to coat.
11
Taste and adjust for seasoning with salt and pepper.
12
In a separate bowl, toss the mache with just enough dressing to coat.
13
Taste and adjust for seasoning with salt and pepper.
14
To serve, divide the greens and beets among the serving plates.
15
Top with a spoonful of goat cheese and a sprinkling of toasted walnuts.
16
Serve immediately.

602

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

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 10 ingredients. The key ingredients include: 4 medium fresh beets, 1/4 cup walnuts, for garnish, 1 shallot, very finely chopped, 1 tablespoon Dijon mustard, and more.

Yes, Roasted Beet Salad with Walnuts and Walnut Oil 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!