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Ingredients 0/4
Why This Dish Is Amazing
This salad combines the natural sweetness of baby beets with the satisfying crunch of walnuts. It’s a colorful and nutritious dish that’s easy to prepare. The flavors and textures work together to create a fresh and delightful experience.
Tips For Best Results
- Roast or boil the beets until tender, then let them cool completely before slicing.
- Toast the walnuts lightly in a dry pan to enhance their flavor and crunch.
- Use a sharp knife to slice the beets thinly for a more elegant presentation.
- Toast the walnuts lightly in a dry pan to enhance their flavor and crunch.
- Use a sharp knife to slice the beets thinly for a more elegant presentation.
Directions
Gently heat your oven to 400°F (200°C). Trim the tops off the baby beets and give them a gentle wash. Lay them out in a single layer in a shallow baking dish, then drizzle with olive oil and toss them lightly to coat. Cover the dish and roast the beets until they’re tender, which should take about 40 minutes. Once done, leave them covered to cool for about half an hour. When the beets are cool enough to handle, peel them and cut each one in half lengthwise. Toss the beet halves with your vinaigrette dressing. Finally, spread some baby lettuce on a serving platter and pile the dressed beets on top. Sprinkle with crumbled Gorgonzola and chopped walnuts before serving.
How To Present This Dish
Serve this salad chilled or at room temperature as a light lunch or side dish. It pairs well with goat cheese or feta for added creaminess. A drizzle of balsamic vinegar or a simple vinaigrette complements the earthiness of the beets nicely.
Keeping Leftovers Fresh
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the walnuts separate if possible to maintain their crunch. Before serving again, you may want to toss the salad lightly to redistribute the dressing.
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