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.
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 clove garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl, whisk together 2 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1 clove minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to form the dressing.
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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.
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3
Pour the dressing over the beet mixture and toss gently to coat.
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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.