Description
This nutrient-dense beet salad features tender, oven-roasted beets paired with the satisfying crunch of toasted walnuts. The earthy sweetness of the roots is perfectly balanced by a tangy balsamic vinaigrette, creating a sophisticated yet simple side dish. Ideal for a light lunch or a vibrant accompaniment to any main course, this salad highlights fresh ingredients and clean, classic Mediterranean flavors.
Ingredients
4 large red beets
1 cup raw walnuts
3 tbsp extra virgin olive oil
2 tbsp aged balsamic vinegar
1/4 cup fresh parsley, finely chopped
1/2 tsp sea salt
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Scrub the beets thoroughly under cold water.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast for 45 to 60 minutes until tender.
Cool the beets, then gently rub off the skins using a paper towel.
Toast the walnuts in a dry skillet over medium heat for five minutes until golden and fragrant.
Slice the cooled, peeled beets and toss with olive oil, balsamic vinegar, and sea salt.
Top with toasted walnuts and fresh parsley before serving.
Notes
Ensure beets are fully cooled before slicing to maintain a firm texture. You can substitute balsamic vinegar with a citrus vinaigrette if a lighter acidity is preferred.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg