Monday, January 17, 2011

Simple Beet Salad

We've been eating a lot of beets these days. This is a quick preparation, that highlights the delicious flavor of this nutritious root vegetable. When I'm making beets for dinner, I try to boil them earlier in the day to speed up my dinner prep. This recipe makes enough for lunch leftovers.

Serves 4.

2 bunches beets
1 cup walnuts, chopped
2 Tbsp chopped flat-leaf Italian parsley, chopped
sea salt
freshly ground black pepper
1/2 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1 Tbsp freshly squeezed lemon juice
dash hot sauce
sea salt
freshly ground pepper


  1. Remove greens from beets, leaving 2 inches of stem. Reserve greens for another use. Wash beets and place them in a large sauce pan. Add water to cover 1 inch over the beets.
  2. Bring water to a rolling boil over medium high heat. Reduce heat to medium and continue to boil for 30-45 minutes or until beets are soft when pierced with a fork.
  3. Carefully transfer pan to the sink, drain hot water, and run beets under cold water. Drain and let beets cool.
  4. While beets cool, whisk together dressing ingredients in a small bowl.
  5. Wrap cooled beet in a paper towel and rub the beet stem and skin off with your hands. continue with the remaining beets. Cut into 1/2 inch slices.
  6. Combine beets, parsley, and walnuts in a medium bowl.
  7. To serve, spoon beets onto a plate and drizzle dressing on top.

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