Roasted Beet and Walnut Salad

Roasted Beet and Walnut Salad
  • Yield: 6 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 45 Mins.
  • This is a dish that is as much about vibrant-looking, healthy eating as it is about flavor! I also love the word and condiment: harissa. From North Africa, harissa is a spicy but delicate sauce that's great anywhere you want a little tingly heat to counter your sweet—in this case, the beets. You can find harissa canned or in a small tube at the supermarket. The only thing missing in this equation of beets ad harissa is the crunch and creamy richness of the walnuts. No other nut can play that part quite as well here. The walnuts link up with the apple cider vinegar and olive oil and become just what the beets ordered! Make this dish well in advance and simple 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!    


  • 1/3 cup extra-virgin olive oil
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons harissa
  • 1 to 1 1/4 pound cooked red and golden beets, peeled and cut into 8 wedges
  • Kosher salt
  • 1/2 cup Fisher® Walnuts, coarsely chopped
  • 1/4 cup torn fresh mint leaves


  1. Roasting the beets: Preheat the oven to 350º F. Wash the beets and remove the stem and root ends. Wrap each beet in aluminum foil so that the opening is at the top of the beets. Roast for 45 minutes or until a knife inserted into the center enters easily.
  2. Make the dressing: In a medium bowl, whisk together the olive oil, cider vinegar, Dijon and harissa wth 1/4 cup cold water.
  3. Assemble the dish:  Place the beet slices in a single layer on a tray and season with salt. Drizzle generously with dressing. Top with the walnuts and mint leaves.

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