Beet salad with greens and walnuts
Delight in the harmonious blend of earthy beets, fresh greens, and crunchy walnuts in this vibrant salad bursting with flavor and textures.
Ingredients:
- 2 large beets, preferably golden, tender greens trimmed and rinsed
- 10 small red beets, tender greens trimmed and rinsed
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Salt
- 1/2 cup walnut halves
- 2 teaspoons walnut oil
- 2 tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 shallot, thinly sliced lengthwise
- Four 1-ounce goat cheese rounds
Instructions:
- Preheat the oven to 400°. Coat the beets with olive oil. Place the larger beets in one roasting pan and the smaller ones in another. Season the beets with salt and pour 1/2 inch of water into each pan. Cover the pans with foil and bake until they are tender, approximately 25 minutes for the small beets and 35 minutes for the large ones. Allow them to cool, then remove the skins. Cut the golden beets into slices about 1/4 inch thick and quarter the red beets; keep them separated. Keep the oven on.
- Toast the walnuts on a small pie plate for around 5 minutes, or until they become aromatic. Break the walnuts into smaller pieces, mix them with 1 teaspoon of walnut oil and add some salt. Keep the oven on.
- Combine the sherry and balsamic vinegars with a pinch of salt in a bowl. Gradually whisk in the 1/4 cup of olive oil, then incorporate the remaining 1 teaspoon of walnut oil.
- In a large bowl, coat the sliced beets with half of the prepared dressing. Spread them out on 4 plates and lightly season with salt.
- Heat a large skillet and add the beet greens along with the water clinging to the leaves. Cook over high heat, tossing occasionally, until the greens are wilted. Drain excess liquid and transfer the greens to the same large bowl. Add the quartered beets, shallot, and the remaining dressing, then toss thoroughly. Arrange the wilted greens and beets on the plates.
- Place the goat cheese rounds on a small pie plate and bake for approximately 2 minutes, or until they start to melt slightly. Using a spatula, move the cheese to the plates, sprinkle the walnuts on top, and serve.
Summary:
- Calories: 1888 kcal
- Fat: 139 g
- Protein: 58 g
- Carbs: 119 g
- Potassium: 3882 mg
- Magnesium: 381 mg