Beet and Walnut Salad

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  • Level: Easy
  • Total: 14 min
  • Prep: 10 min
  • Cook: 4 min
  • Yield: 4 servings
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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


  1. Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
  2. 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.