Beet and walnut salad recipe

5 from 1 vote

A simple and quick beet and walnut salad that's paired with an olive oil and balsamic vinegar vinaigrette. A tasty side dish to any main course.

Course Salad

Cuisine American

Keyword beet, salad, walnut

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 168kcal

Cost 12

Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on a baking sheet. Allow roasting in the oven for approximately one hour.
Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin off the beets. Plastic gloves might be useful here in order not to stain your hands.
4 medium-sized red beets
Chop the beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.
⅓ cup walnuts, 2 tablespoon balsamic vinegar, 2 tablespoon extra virgin olive oil, Sea salt and freshly ground black pepper to taste