Beet And Walnut Salad
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
35
Spice
52
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes
3
Cool nuts and coarsely chop
4
Trim beet stems to about 1/2 inch
5
In a large saucepan simmer beets in water to cover until just tender, about 30 minutes
6
Drain beets
7
When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices
8
While beets are still warm, in a bowl toss with vinegar
9
Beets and nuts may be prepared 2 days ahead and chilled separately, covered
10
Toss beets with nuts, oil, parsley, and pepper and season with salt
11
Preheat oven to 350°F
12
In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes
13
Cool nuts and coarsely chop
14
Trim beet stems to about 1/2 inch
15
In a large saucepan simmer beets in water to cover until just tender, about 30 minutes
16
Drain beets
17
When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices
18
While beets are still warm, in a bowl toss with vinegar
19
Beets and nuts may be prepared 2 days ahead and chilled separately, covered
20
Toss beets with nuts, oil, parsley, and pepper and season with salt