Roasted Beet Salad with Candied Walnuts

Name: Roasted Beet Salad with Candied Walnuts
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 red chiogga beets, tops removed; 6 yellow chiogga beets, tops removed; 113 grams goat cheese; 2 Tbsps olive oil; 3 Tbsps olive oil; 2 Tbsps cracked black pepper, or to taste; 2 Tbsps salt; 4 servings Salt and freshly cracked black pepper; 2 shallots, diced; 2 Tbsps sherry vinegar; 3 Tbsps sherry vinegar; 473 milliliters sugar; 3 Tbsps thyme, chopped; 355 milliliters walnut pieces; 473 milliliters water

Roasted Beet Salad with Candied Walnuts might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 1035 calories, 17g of protein, and 53g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of chiogga beets, sherry vinegar, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.

Ingredients you will need

Sherry Vinegar

Olive Oil

Pepper

Beet

Salt

Equipment you will use

Roasting Pan

Aluminum Foil

Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.

Ingredients you will need

Beet

Equipment you will use

Baking Paper

Cutting Board

Paper Towels

Bowl

Oven

Lower the oven temperature to 300 degrees F.

Equipment you will use

Oven

In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat.

Ingredients you will need

Walnuts

Sugar

Water

Equipment you will use

Sauce Pan

Drain the walnuts and put them on a sheet pan lined with lightly greased parchment.

Ingredients you will need

Walnuts

Equipment you will use

Frying Pan

Bake in the oven until well toasted, about 12 to 15 minutes.

Equipment you will use

Oven

Remove from the oven and allow to cool.

Equipment you will use

Oven

Divide the shallots and thyme between the red and yellow beets.

Ingredients you will need

Shallot

Beet

Thyme

Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.

Ingredients you will need

Candied Walnuts

Salt And Pepper