My aunt sent me this recipe a couple of weeks ago because she saw it in a magazine and thought it sounded like something I would like. She knows me well! I love beets, I love walnuts, and I love blue cheese! If made exactly by the instructions, this will make a HUGE salad. If you’re like me and only feeding a couple of people, you might want to reduce down some of the ingredients. I followed the dressing recipe exactly because it can be saved in the fridge for up to a month, but for the salad, I cut everything in half. Even after we ate some, there was still plenty left over for me to eat at lunch a couple of days this week.

If you’re having a dinner party for a few guests, you could make the recipe in its entirety. Perfect for the fall season, it would pair beautifully with a soup to make a complete meal. Perhaps this yummy pumpkin soup I introduced you to last year?


Walnut Beet Salad

Slightly adapted from American Profile. Serves 8.


3 medium beets, scrubbed and trimmed

1/4 cup dark raisins
½ cup cider vinegar, boiling
1 Tbsp honey
2 Tbsp diced roasted beets
1 tsp Dijon mustard
3/4 tsp salt
3/4 cup toasted walnut oil*

1 pound spring mix
1 head romaine, separated into leaves, and torn into bite size pieces
3 green onions, chopped
1/2 cup walnut pieces, toasted
Remainder of diced beets
6 oz blue cheese, crumbled
1 crisp tart apple, unpeeled, diced


Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette.
To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor.
Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using.
To prepare salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle one-third** of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month).

*I used hazelnut oil because that's what I had in the pantry

**I prefer to serve the dressing alongside the salad and let people choose how much they want on theirs.

4 Responses to “Meatless Monday: Walnut Beet Salad”

  1. 1

    Nashville Nosher — October 18, 2010 @ 3:29 pm

    I honestly have to say I don’t care for beets but in this salad I just may like ’em! Looks delicious!

  2. 2

    Lesley — October 18, 2010 @ 8:14 pm

    I’ve tried, I swear. I just don’t like them.

    I always have toasted walnut oil on hand. It is my default salad dressing.

    • Beth replied: — October 19th, 2010 @ 8:01 am

      I can totally see how you wouldn’t like them. They taste like dirt! But for some strange reason, I love them. I’ve been eating them since I was a wee tot, so maybe that has something to do with it…or it’s hereditary or something ;-)

  3. 3

    Rebecca Jean — October 26, 2010 @ 3:38 pm

    I don’t mind the flavor of beets, but I can’t seem to eat them without getting some on me. It never fails. I always end up with red beet stains. I blame the hole in my lip.

    This would be a great post to link to Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac

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