Beet and Walnut Salad
- Total:
- 1 hr 25 min
- Prep:
- 15 min
- Inactive:
- 30 min
- Cook:
- 40 min
- Yield:
- 4 first-course servings
- Level:
- Easy
Ingredients
Directions
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
Get the Recipe
Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Now Playing
Buffalo Chicken Enchiladas 00:45
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Get the Recipe
Now Playing
Patriotic Piñata Cookies 01:00
These fun sugar cookies have a patriotic surprise inside!
Get the Recipe
Now Playing
Grilled Brie with Prosciutto 00:40
Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.
Now Playing
How to Make Basil Pesto 03:48
Frederic shares helpful tips for making and storing fresh basil pesto.
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
If variety is the spice of life, this dessert offers plenty of options.
Get the Recipe
Now Playing
Meatball Marsala 00:53
Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.
Get the Recipe
IDEAS YOU'LL LOVE
