ROASTED BEET AND WALNUT SALAD
Roasted Beet and Walnut Salad is a beautifully balanced dish, combining the natural sweetness of roasted beets with the rich, nutty crunch of walnuts. A drizzle of balsamic vinegar and olive oil enhances the flavours, creating a deliciously tangy contrast. Add salt and black pepper for taste. This salad is not only visually stunning with its deep red hues but is also packed with nutrients, including antioxidants, fibre and healthy fats. It makes for an excellent side dish, appetiser or even a light meal when paired with additional greens or grains. Perfect for any season, this salad works well for casual meals, dinner parties or holiday feasts. The simplicity of the ingredients allows for easy customisation, making it versatile enough to complement a variety of main courses. Whether served warm or chilled, this dish is a delightful way to enjoy the earthy sweetness of beets.
RECIPE CATEGORY
Salad, Side, Appetiser
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
Roast, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Christmas, Family Dinner, Potluck, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, High Fibre, Quick and Easy, Healthy
DISH TYPE
Salad
INGREDIENTS
- 50g roasted beets diced
- 5g walnuts chopped
- ½ tsp balsamic vinegar
- ½ tsp olive oil
- Salt and black pepper to taste
- Crumbled feta, fresh herbs, arugula, or orange segments (Optional add-ins)
FULL NUTRITIONAL INFORMATION
- Calories: 80
- Protein: 2g
- Carbohydrates: 9g
- Fibre: 2g
- Fat: 5g
- Sodium: 5mg
PREPARATION
- Prepare the beets: If fresh beets are used, preheat the oven to 200°C (400°F). Wrap whole beets in foil and roast for 40-50 minutes until tender. Once cooled, peel and dice them into small cubes. If using pre-cooked beets, simply dice them.
- Chop the walnuts: Roughly chop the walnuts for a crunchy texture. Toast them lightly in a dry pan over medium heat for 2-3 minutes to enhance their flavour.
- Assemble the salad: In a mixing bowl, combine the roasted beets and walnuts. Drizzle with balsamic vinegar and olive oil, then season with salt and black pepper. Toss gently to coat everything evenly.
- Garnish and serve: If desired, add fresh herbs like parsley or basil. Serve immediately or chill in the fridge for 15 minutes to allow the flavours to meld.
PREP TIME
5 minutes (if using pre-roasted beets)
COOKING TIME
40-50 minutes (if roasting fresh beets)
TIPS
- Roast beets in advance: Beets can be roasted and stored in the fridge for up to 5 days, making meal prep easier.
- Use pre-cooked beets: For a quicker version, use store-bought pre-roasted or vacuum-packed beets.
- Toast the walnuts: Lightly toasting the walnuts deepens their flavour and adds an extra layer of crunch.
- Enhance the dressing: Add a touch of honey or maple syrup to the balsamic vinegar for extra sweetness.
- Serve warm or cold: This salad tastes excellent either at room temperature or chilled, making it perfect for any season.
VARIATIONS
- Make it creamy: Add crumbled goat cheese or feta for a creamy contrast.
- Boost the greens: Toss in arugula, spinach or mixed greens for added freshness.
- Citrus twist: Include orange or grapefruit segments for a bright, zesty balance.
- Add grains: Mix in cooked quinoa, farro or couscous for a more filling dish.
- Extra crunch: Swap walnuts for pecans, almonds or pumpkin seeds.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Toss before serving, as the dressing may settle.
- Freezing: Not recommended, as beets and walnuts may lose texture when thawed.
- Make-ahead tip: Roast beets and toast walnuts in advance to speed up preparation when needed.