Roasted Beet and Walnut Salad
Prep: 10 minutes
Looking for a light and colorful starter to serve with your holiday meal? Give this roasted beet and walnut salad a try!
Beets are loaded with essential nutrients and are a great source of vitamin C, fiber, folate, manganese, potassium and iron. They also contain a high concentration of phyto-nitrates, which can help lower blood pressure.
Not only are they delicious, but beets are a versatile root vegetable that can be juiced, roasted, steamed or pickled.
When shopping, choose beets that are larger in size with unwilted green leafy tops that are still attached. The bright red juice can stain your hands, so keep half of a lemon handy - a squeeze or two will remove it!
6 beets, small to medium in size
3 tablespoons olive oil
1 lemon, juiced
2 teaspoons dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 red onion, thinly sliced
1 cup fresh parsley, coarsely chopped
1 cup walnuts, toasted, chopped
- Heat oven to 425 degrees Fahrenheit and arrange a rack in the middle.
- Scrub the beets and coat with 1 tablespoon of olive oil; pierce all over with a fork and place in a baking dish.
- Add water to reach 1/4-inch up the sides of the baking dish and cover with foil. Bake until a small knife easily pierces the flesh of the beets, about 40 to 50 minutes.
- Unwrap the beets and set aside to cool.
- Place the remaining olive oil, lemon juice, garlic, salt and pepper in a large bowl and whisk to combine. Set aside.
- Once beets are cool enough to handle, slip the skins off with your hands or a paring knife and cut into 1-inch chunks. Add the beets to the bowl with the dressing.
- Add the remaining ingredients to the bowl and toss to combine. Serve immediately.