Roasted Beet and Walnut Salad (with Video!)

I absolutely love beets – but I used to hate them, because I’d never eaten them fresh. There is such a difference between the flavor of food that comes directly from the farm to you than when it’s been shipped from three thousand miles away to your grocery store.

Here’s a tip for preparing fresh beets: remove the beet greens as soon as you get home from the market. That way you can enjoy both the roots and the greens and keep them both fresh. Save the greens for stock, saute or even a salad.

3 large beets
1 head of butter lettuce
1/2 cup walnuts
Walnut oil for drizzling over salad
Olive oil for preparing beets

1. Preheat the oven to 450 degrees F.
2. Wash the beets (no need to peel yet), rub them with some olive oil and place them on a baking sheet or in a roasting pan. Roast the beets for approximately an hour, depending on the size. You’ll know they’re done when you can pierce them with a fork and the fork goes all the way through.
3. Let the beets cool for about 30 minutes – you’ll then be able to peel them easily by just rubbing the skin off under some water.
4. Coarsely chop the beets.
5. Serve chopped roasted beets over fresh butter lettuce. Drizzle with some walnut oil and sprinkle walnuts on top.
6. Serve with bread and either butter or olive oil for a simple, filling and delicious meal.

Jen Dalton is an organic home cook and slow food organizer who uses fresh local ingredients. This summer she is partnering with Care2.com and LocalHarvest.org to promote the “Love Your Farmer’s Market” contest. Jen’s 7 episode cooking show will raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market:

By Jen Dalton

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Michele W.

7:05AM PST on Dec 24, 2011

Thank you

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Jennifer C.

7:05AM PDT on Aug 26, 2011

Amazing. Healthy recipe. Thanks for sharing.

Elena O.

8:19AM PDT on Jun 20, 2010

A good recipe!
I might try to roast rye bread, topped with some freshly minced garlic and olive oil
OR
add some feta and parsley or thyme.

Lily D.

12:59AM PDT on Mar 23, 2010

ill try to make this..

Natalia P.

5:06AM PST on Feb 24, 2010

thanks for this

Mervi R.

5:20AM PST on Jan 28, 2010

Thanks for the recipe!

Past Member .

11:42PM PST on Dec 15, 2009

Hmm.. Great Recipe.
Simple cooking is best, it allows you to celebrate and appreciate your food, and even in fine dining few dishes are overly complex.

camera case

Estella A.

9:49AM PST on Dec 5, 2009

This is very good.

Becky G.

7:00AM PDT on Jul 8, 2009

If you think fresh roasted beets are delicious, try them RAW in salad! I never would have tried it but my son introduced them to me. Sliced and diced, they add a jicama-like crunch and sweetness. Trust a woman who hated canned beets growing up. I only had them in the house to juice because they're good for the liver. You'll love them!

Pamela C.

7:42PM PDT on Jul 7, 2009

I'm dubious about eating and actually liking beets but then, I've never tried them freshfreshfresh and roasted. I didn't like spinach, either, until I ate it fresh so this sounds like a good recipe to start.