Walnut Beet Salad
- 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.
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.
- 3 medium beets, scrubbed and trimmed
- 1/4 cup dark raisins
- 1/2 cup cider vinegar, boiling
- 1 tablespoon honey
- 2 tablespoons diced roasted beets
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1 cup toasted walnut or vegetable oil
- 1 pound spring mix
- 1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
- 3 green onions, chopped
- 1/2 cup walnut pieces, toasted
- 3 ounces blue cheese, crumbled
- 1 crisp tart apple, unpeeled, diced
- 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.