This is a dish that is as much about vibrant-looking, healthy eating as it is about flavor! The slight spiciness of the harissa counters the sweetness of the beets while the walnuts add that necessary crunch and creaminess. Make this dish well in advance and simply sprinkle with the nuts and mint just before serving. The mint has an almost cooling effect. While many recipes call for toasting the walnuts beforehand, this recipe does better with them in their natural, glorious form!
Roasted Beet & Walnut Salad
Walnut
SaladSide Dish
Appetizer
VeganVegetarian
prep
10
minscook
45
minsmake
6
servings1-1/4 pounds
red and golden beets, trimmed
1/3 cup
extra-virgin olive oil
2 tablespoons
harissa paste
4 teaspoons
apple cider vinegar
1 teaspoon
Dijon mustard
1/2 cup
Fisher® Walnut Halves & Pieces, coarsely chopped
1/4 cup
torn fresh mint leaves
Food Safety Instruction
DIRECTIONS
- Heat oven to 350ºF. Wrap each beet in aluminum foil leaving an opening at the top for steam to escape. Bake 45 minutes or until knife inserted in centers enters easily. Cool, then peel and slice or cut into wedges.
- Meanwhile, whisk oil, harissa, vinegar, Dijon and 1/4 cup cold water in medium bowl until well blended.
- Arrange beets in single layer on serving platter; season with salt. Drizzle with dressing. Top with Fisher® Walnuts and mint.
PRODUCT USED
Tips
Harissa is a spicy Middle Eastern chile paste and can be found in tubes or jars in the international section of large supermarkets.
