Dinner Tonight: Beet and Walnut Salad

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beetsAround here beets are just about to hit peak season. Beets aren’t for everyone, but really they should be, and this beet and walnut salad is a great way to give them a try. Beets are easy to prepare and can be eaten raw (grate them into a tossed salad!) or cooked. They have an earthy, sweet taste and are popular juiced. Beets are a good source of folacin, vitamin C and potassium and they also have terrific health benefits including lowering blood pressure, boosting stamina, fighting inflammation, helping with detox, and more.

One of my favorite ways to eat them is in a beet and walnut salad. This salad requires a little bit of preparation, but the end result is worth it.

 

Beet and Walnut Salad

  • 1 lb. beets
  • 1 to 2 tsp. grapeseed oil
  • 1/2 cup toasted walnuts
  • 3 Tbsp. toasted walnut oil
  • 1 Tbsp. apple cider vinegar
  • salt to taste

1. Here is a how-to on how to bake beets. Preheat the oven to 375°F. Trim the beets, put them on a large piece of foil, drizzle them with the grapeseed oil, fold the foil over to cover the beets, seal the edges of the foil closed, and roast encased beets until tender when pierced with a fork. This can take anywhere from 30 to 60 minutes depending on how big they are. Let the packet cool a bit, open it, and pour the juices and oil into a small bowl and set aside. Let the beets cool completely, and slip off their peels.

2. While the beets are cooling, spread the walnuts on a baking sheet and toast in the hot oven until just starting to color, 5 to 10 minutes.

3. Whisk the walnut oil and vinegar with the beet juices you set aside. Add salt to taste and whisk well to combine.

4. Slice or chop the beets and arrange them on a plate. Drizzle them generously with the dressing. Sprinkle with the toasted walnuts and serve.

Photo from here, with thanks.

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July 2014
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