Delightfully Yummy Beet Salad with Caramelized Walnuts
My story with beets or beetroot continues, I still haven't gone through the 15lbs of beets my father got me. Thanks to him, I have discovered two ways to caramelize/roast beets and I am loving it, they are like edible candied jewels. The beets keep really well in the fridge once roasted and can be used in sandwiches, hamburgers and on their own. So do enjoy them while they are plentiful and in season.
I am now also really comfortable caramelizing nut andin this recipe, I used walnuts, but it is all the same.
Also, I used feta in the recipe, but note that I think this would be a great salad served with any good goat cheese, so I encourage you to try it.
Dairy Free if using sheep or goat feta or goat cheese!
5-6 beetroots (app. 4 cups)
1/3 c. coconut fat
1 ½ c. feta cheese – diced or crumbled
1 large package of spring mix lettuce, arugula or baby spinach (about 12 cups)
1 1/2 cup halved walnuts
1/4 cup sugar
Pinch fleur de sel or sea salt
1 c. cherry tomatoes
1 cucumber - diced
Dressing: À fleur de Pot, La délicieuse dressing
La Belle Excuse white balsamic vinegar
La Belle Excuse olive oil or a really good olive oil
Fleur de sel or sea salt
Freshly ground black pepper
This salad has a few steps to it, but well worth the trouble.
Heat oven to 400° F.
Step 1. Place the diced beetroots on a parchment lined cooking sheet. Melt the coconut fat in the microwave or stove top till melted. Pour over the beetroots and sprinkle with sea salt and black pepper. Place in oven and cook for 40 minutes.
In the meantime, caramelize the walnuts to get candied walnuts.
Step 2. Lay the walnuts out on a piece of parchment paper on a cookie sheet.
Place the sugar in a preferably non-stick pan with a tsp. of water and watch carefully. Brush the sides of the pan with cold water once using a pastry brush. This will keep the sugar from crystallizing. When the sugar turns caramel brown, lift the pan from the heat and pour the syrup over the walnuts in a drizzling fashion. Set the pan down and sprinkle the walnuts with the fleur de sel or sea salt.
Step 3. Remove beetroots from the oven and prepare the salad.
Lay the salad mixture in a large bowl. Sprinkle the cucumbers around and add the cherry tomatoes. Spread the roasted beetroots over the vegetables, then the feta and lastly the walnuts.
Step 4. Drizzle lightly with the dressing. Or, drizzle lightly with the olive oil, white balsamic vinegar, salt and pepper, toss and serve. This salad is a guaranteed win, with your family, friends and any eventyou wished it served at.
TIP: The components to this salad can easily be prepared ahead of time and assembled last minute. So it is a great recipe for the chalet and parties.