You are here: Home » Recipes » Walnut Beet Salad Walnut Beet Salad Kitchen Tested Yield 8 servings Prep 30 mins Cook 30 mins Boiling vinegar draws the sweetness out of raisins for a wildly flavorful vinaigrette that makes this salad shine. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This salad is perfect for serving with fall soups. Roast and dice the beets and make the vinaigrette up to three days in advance. The vinaigrette must be made in a food processor or blender. Ingredients 3 medium beets, scrubbed and trimmedVinaigrette:1/4 cup dark raisins1/2 cup cider vinegar, boiling1 tablespoon honey2 tablespoons diced roasted beets1 teaspoon Dijon mustard3/4 teaspoon salt1 cup toasted walnut or vegetable oilSalad:1 pound spring mix1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips3 green onions, chopped1/2 cup walnut pieces, toasted3 ounces blue cheese, crumbled1 crisp tart apple, unpeeled, diced Instructions Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette. To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using. To prepare salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle one-third of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month). Recipe by Crescent Dragonwagon.