Roasted Beet, Walnut And Romaine Salad Recipe

Name: Roasted Beet, Walnut And Romaine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium beets; 2 tablespoons olive oil; 6 sprigs fresh thyme; 1 1/2 cups halved walnuts; Salt and pepper; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1/2 cup vegetable oil; 4 heads romaine lettuce; 5 ounces crumbled Gorgonzola

Servings: persons

6 medium beets
2 tablespoons olive oil
6 sprigs fresh thyme
1 1/2 cups halved walnuts
Salt and pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 cup vegetable oil
4 heads romaine lettuce
5 ounces crumbled Gorgonzola

1
Preheat oven to 375u00b0F. Rub beets with olive oil. Place each oiled beet on a sheet of foil. Season with salt and pepper and add a sprig of thyme. Gather foil around each beet and crimp ends to seal tightly. Roast until completely soft, 45 minutes.
2
Spread walnuts in a single layer on a baking sheet. Bake, stirring often, until lightly browned, 7 minutes. Transfer to a bowl to cool. Chop walnuts.
3
Whisk salt, pepper, lemon juice and mustard. Gradually whisk in oil. Remove beets from foil and, working under cold running water, rub them to peel off skins. Cut each beet in half crosswise and thinly slice.
4
Tear lettuce into large pieces. Place in a large bowl; add beets and nuts. Toss with dressing, sprinkle with Gorgonzola and serve.

751

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 10 ingredients. The key ingredients include: 6 medium beets, 2 tablespoons olive oil, 6 sprigs fresh thyme, 1 1/2 cups halved walnuts, and more.

Yes, Roasted Beet, Walnut And Romaine 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.

Roasted Beet, Walnut And Romaine Salad

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