Beet and Walnut Salad

Name: Beet and Walnut Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Eastern European
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

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

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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

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

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

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

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Questions

How much time should I plan for Beet and Walnut Salad?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for Dijon mustard in Beet and Walnut Salad?

The entry for Beet and Walnut Salad calls for 1/2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is Beet and Walnut Salad keto-friendly?

A serving of Beet and Walnut Salad carries 0 g of carbohydrate. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

How many carbs are in Beet and Walnut Salad?

One serving (the recipe makes 4) has 0 g of carbohydrate in about 190 calories, with 0 g protein and 21 g fat, plus 56 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Beet and Walnut Salad ahead?

Yes, it takes well to being made ahead. The base of Beet and Walnut Salad is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the walnuts at the table so it stays crisp. It does not freeze.

Serve it with

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