Charred Beet and Walnut Salad

Name: Charred Beet and Walnut Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 lbs beets (fresh), peeled and cut into wedges; 1/2 cup walnuts, toasted and halved; 3 tbsp red wine vinegar; 3 tbsp olive oil; 2 tsp fresh horseradish (grated) or prepared horseradish; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp fresh thyme (optional); 2 cups arugula (optional for serving)

A trendy modern Russian salad featuring roasted beets with caramelized edges, toasted walnuts, and a tangy horseradish vinaigrette. Earthy, nutty, and sophisticated.

50 minEasyServes 4180 cal/serving

RussianSaladOvenVeganGluten-Free

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Ingredients

2 lbs beets (fresh), peeled and cut into wedges
1/2 cup walnuts, toasted and halved
3 tbsp red wine vinegar
3 tbsp olive oil
2 tsp fresh horseradish (grated) or prepared horseradish
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp fresh thyme (optional)
2 cups arugula (optional for serving)

Instructions

1

Preheat oven to 425°F.
2

Toss 2 lbs peeled and cut into wedges beets (fresh) with 1 tablespoon of 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Spread on a baking sheet and roast for 30-35 minutes, stirring halfway through, until beets are tender and edges are caramelized and charred.
4

While beets roast, toast 1/2 cup toasted and halved walnuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant.
5

In a small bowl, whisk together 3 tbsp red wine vinegar, remaining oil, 2 tsp fresh horseradish (grated) or prepared horseradish, 1 tsp Dijon mustard, 1/2 tsp fresh thyme (optional), salt, and pepper.
6

Remove beets from oven and let cool slightly.
7

Arrange beets on a plate and drizzle with the horseradish vinaigrette.
8

Scatter walnuts over the top.
9

Add 2 cups arugula (optional for serving) if desired.
10

Serve at room temperature or slightly warm.

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Questions

What temperature do I cook Charred Beet and Walnut Salad at?

For Charred Beet and Walnut Salad, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 35 minutes, in step 3.

Is toasting the nuts or seeds for Charred Beet and Walnut Salad necessary?

Step 4 reads: "While beets roast, toast 1/2 cup toasted and halved walnuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant." It is quick and it shows. Step 4 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is Charred Beet and Walnut Salad spicy?

Only mildly. The heat in Charred Beet and Walnut Salad comes from 2 tsp fresh horseradish (grated) or prepared horseradish. For a milder plate, start with half the horseradish and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Charred Beet and Walnut Salad contain tree nuts?

Yes: 1/2 cup walnuts, toasted and halved. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Charred Beet and Walnut Salad?

One serving (the recipe makes 4) is about 180 calories, with 5 g protein, 16 g carbohydrate and 11 g fat, plus 3 g fiber and 280 mg sodium.

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