Recipe courtesy of Gourmet Magazine
Save Recipe Print
1 hr 25 min
15 min
30 min
40 min
4 first-course servings



Preheat oven to 350 degrees F.

In a baking pan toast walnuts in 1 layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.

In a large saucepan, simmer beets in water to cover until just tender, about 30 minutes or longer (especially if using medium or large beets, which can take up to an hour to cook). Drain beets. When beets are just cool enough to handle, peel and quarter them. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.

Toss beets with nuts, oil, parsley, and pepper and season with salt.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Beet and Walnut Salad

Recipe courtesy of Rachael Ray

Beet Salad with Goat Cheese and Walnuts

Recipe courtesy of Jeanne Lemlin

Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Candied Walnuts

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword

          Latest Stories