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! 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!   


  • 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 (For food safety, gently rub produce under cold running water.)


  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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