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Roasted Beet and Candied Walnut Saladroast-beet-candied-walnut-salad

  • 3 Beets – medium-sized, leaves and stems removed
  • 2 oz. Walnuts – coarsely chopped
  • 2 T.Sugar
  • 1/4 c. Greek Salad Dressing
  • 1 tsp. Dijon Mustard
  • Salt and pepper – to taste
  • 1/2  tsp. Celery Seed
  • 3 T. Cranberries – dried
  • 3 Green Onions – sliced
  • 2 c. Mesclun Mix or Baby Spinach
  • 1/4 c. Roquefort Cheese – crumbled
  • Black Pepper

Preheat oven to 425 ºF. Wrap beets in foil. Roast in oven for 50 to 60 minutes until tender when pierced with paring knife.  Unwrap and cool.  Peel and dice.  To make candied walnuts, combine walnuts and sugar in small skillet.  Heat over medium heat until sugar begins to melt.  Stir until all the sugar is melted and is a light amber color.  Pour onto greased baking sheet.  Cool and break apart.  Combine salad dressing, mustard, salt and pepper and celery seed.  Toss beets, cranberries and green onions with half of the dressing.  In another bowl, toss the greens with the remaining half of the dressing.  Arrange greens on 4 salad plates.  Top with the beets, nuts, cheese and a grinding of pepper.

Serves 4

Frances Dietz, York

First Place Prize – Beets/Carrots/Turnip category
2011Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest


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