Simple Walnut Beet Salad

Beets are an earthy tuber that are a good source of fibre and important minerals like folate, potassium and magnesium.  As exciting as that sounds, beets are not all that popular and I’d like to change that.  If you have never really enjoyed beets, give them another try, and please do not judge them by the recent trend to shred them on salad as eating them raw is the best way to enjoy these beautiful bulbs.  While I often boil them roasting them will render a sweeter result.

If you are ready to enjoy beets in a salad form, then give this one a try. It is one that I have been making for years, and before I stopped eating dairy, I would serve this with a couple tablespoons of crumbled feta cheese on top–so if that’s something you are into, give it a try.

How to Prepare Beets

Boiling: Probably, the most common way to cook beets is to boil them.  To prepare them, trim the stems and leaves close to the bulb, but do not peel them.  Place the beets in a large sauce pan and cover with water, at least 3 inches above the beets.  Bring the pot of water and beets to a boil, then reduce to a simmer and loosely cover with a lid for 20 minutes.  You will know the beets are done when you can easily pierce a beet with a knife.

Roasting: Place the beets on a baking tray or large piece of foil.  Toss the beets in olive oil and cover with foil. Roast in a 375F oven for 35-40 minutes.

Whichever way you cook your beets, let them cool before removing the skin, root and any remaining stem. Be warned, your hands will turn a lovely shade of burgundy, so if this bothers you, wear gloves.

Beet Salad with Walnuts and Parsley
  1. Peel the cooked beets and slice into 1/4" thick slices. Place beets into a shallow bowl.
  2. In a small bowl, whisk together the oil, vinegar, salt and pepper. Pour over the beets and toss gently to coat all of the beets. Set aside for 15 minutes to allow the flavours to meld.
  3. Toss the beets with the parsley and walnuts and serve.

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