Walnut Beet Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 30 mins

This salad is perfect for serving with fall soups. Roast and dice the beets and make the vinaigrette up to three days in advance. The vinaigrette must be made in a food processor or blender.


3medium beets, scrubbed and trimmed
1/4cup dark raisins
1/2cup cider vinegar, boiling
1tablespoon honey
2tablespoons diced roasted beets
1teaspoon Dijon mustard
3/4teaspoon salt
1cup toasted walnut or vegetable oil
1pound spring mix
1-- head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3-- green onions, chopped
1/2cup walnut pieces, toasted
3ounces blue cheese, crumbled
1-- crisp tart apple, unpeeled, diced


  1. Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette.
  2. To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor.
  3. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using.
  4. To prepare salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle one-third of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month).

Recipe by Crescent Dragonwagon.


Want to hear more about beets? Relish Cooking Show Chef Brian Morris gives some pointers on cooking with beets.

Watch the video

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 3.38
  • Fat 36g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 21g
  • Monounsaturated Fat 8g
  • Cholesterol 10mg
  • Sodium 430mg
  • Potassium 800mg
  • Carbohydrate 22g
  • Fiber 5g
  • Sugars 9g
  • Protein 8g
  • Trans Fat .5
  • Vitamin A 170%
  • Vitamin C 100%
  • Calcium 20%
  • Iron 15%