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Beet and Walnut Salad

Tender roasted beets, crunchy toasted walnuts, and fresh herbs dressed with a tangy red wine vinaigrette - a vibrant Eastern European salad that is fully vegan and naturally gluten-free.

20 minEasyServes 4190 cal/serving

Eastern EuropeanSaladNo-CookVeganMediterraneanLow CarbGluten-FreeDairy-FreeEgg-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 2 lbs cooked beets (store-bought or home-boiled), peeled, cubed
  • 1/2 cup walnuts, roughly chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    In a small bowl, whisk together 2 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to form the dressing.

  2. 2

    In a large bowl, combine 2 lbs peeled, cubed cooked beets (store-bought or home-boiled), 1/2 small thinly sliced red onion, and 1/2 cup roughly chopped walnuts.

  3. 3

    Pour the dressing over the beet mixture and toss gently to coat.

  4. 4

    Fold in 1/4 cup roughly chopped fresh flat-leaf parsley. Taste and adjust seasoning. Serve immediately or refrigerate for up to 24 hours; toss again before serving.

Questions

Can I make Beet and Walnut Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Beet and Walnut Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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