Beet and Walnut Salad

Total Time:
14 min
Prep:
10 min
Cook:
4 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup chopped walnuts
  • 1 heart romaine lettuce, chopped
  • 1 can 14 ounces sliced beets, drained and chopped
  • 4 radishes, chopped
  • 1/2 small red onion, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons black cherry, seedless raspberry or apricot preserved
  • 2 tablespoons vinegar, eyeball it
  • 1 teaspoon poppy seeds, optional
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
Directions

Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.

Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.


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