Oct 3, 2008
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Beet and Walnut Salad

Serve this salad at room temperature.
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Beet and Walnut Salad Credit: Ben Fink
SERVES 4

INGREDIENTS

2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese

INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. Serve with wedges of blue cheese on the side.
Beet and Walnut Salad

This article was first published in Saveur in Issue #61

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Ratings & Reviews (1)

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Excellent! Used fourme d'alembert, tonight going stronger with papillon (row.)
Beet and Walnut Salad Reviewed by rnelson on . Excellent! Used fourme d'alembert, tonight going stronger with papillon (row.) Rating: 5

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