Beets and Walnuts Salad

Chef Marie

  • 2 large red beets (20 oz.)
  • 1/4 cup walnuts
  • 1 small shallot, minced
  • 1 large garlic clove, minced
  • 1/2 tsp. Dijon mustard
  • 1-1/2 Tbsp. lemon juice
  • 3 Tbsp. walnut oil
  • 1 Tbsp. freshly minced parsley
  • Salt and pepper to taste

    Place the beets in a large pan, cover with water, and bring to a boil over high heat. Reduce heat, cover, and simmer for 30 minutes or until the beets are cooked through. Drain and cool. Peel, dice, and place in a serving bowl.

    ​Mix the shallot, garlic, mustard and lemon juice in a bowl. Blend in the walnut oil, parsley, and season to taste. Pour the dressing over the beets and mix carefully. Spread the walnuts and serve immediately.