Photo: Roasted Beet Salad with Candied Walnuts Recipe
Ingredients
Roasted Beets:
- 6 red chiogga beets, tops removed
- 6 yellow chiogga beets, tops removed
- 2 tablespoons salt
- 2 tablespoons cracked black pepper, or to taste
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
Candied Walnuts:
- 2 cups water
- 2 cups sugar
- 1 1/2 cups walnut pieces
- 2 shallots, diced
- 3 tablespoons thyme, chopped
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- 4 ounces goat cheese
Directions
Preheat the oven to 425 degrees F.
In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
Lower the oven temperature to 300 degrees F.
In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
Divide the shallots and thyme between the red and yellow beets.
Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts
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By swalker72577
NJ
on November 23, 2011
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this recipe is fantastic. i've made it 3 times now and it is a show stealer every time! it is a bit time consuming, with the roasting, then the cooling, then the peeling, then the candy-ing. But, it is all worth it! I'm going out now to purchase ingredients to make it for Thanksgiving!
The only issue ever - one time, by the time we served the dish, the yellow beets had turned black. they tasted fine, but something must have oxidized them. very strange.
By pmetcalf0856
on October 04, 2010
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I loved this recipe, I did use goat cheese as the cheese suggested was not at my local market
By rutherfordv_127...
McLean, 86
on April 09, 2010
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This was the first time I've ever worked with fresh beets -- and I was so pleasantly surprised...I loved it. The only change i made was to use goat cheese. I liked it so much I'm going to make it again -- and this time for company!!! Thank you.
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