Meatless Monday: Walnut Beet Salad

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.