Roasted Heirloom Beet Salad with Toasty Walnut Vinaigrette

Sooo I like beets now? 

Wayyyyyy back when I first started this blog, I made this beet salad with orange-maple vinaigrette. It was the first time I ever tried beets. And the last. 

Aside from the fact that they stain EVERYthing, they also taste like dirt. Not cool. 

But now's the part where I tell you the upside. Beets can actually taste not like dirt. In real life!

Here's how - roast them forever, then mix them into a tart, salty salad topped with a toasty walnut vinaigrette. Mmmmm. Yes. 

The walnut vinaigrette is key. I considered cheating and just sprinkling walnuts on top of the thing because really, who has time to pull out the blender for homemade vinaigrette? 

(Me. I have time. But I also have a food blog so it's totally different.) 

BUT. It's so tasty. Nutty, toasty, rich and sooo easy. You don't even have to chop anything, which is great because I'm the slowest chopper known to man. Speed-chopping is for risk takers, which I am not. And besides, now that I've watched about 100 people lose their fingers/hands in Game of Thrones, I. WILL. NOT. Be next.

The other ingredients in this beet salad? Green onions, arugula and granny smith apples - another item I can't cut. It's probably because green apple peels are made of leather.


Leather and dirt. Okay, I know how this looks. But just trust me when I say I wouldn't be posting this if it wasn't spectacular. *winkie face* 

MAKES: 2 salads

YOU'LL NEED: 

• 2 beets, thinly sliced
• 1 tablespoon olive oil 
• Salt and pepper, to taste
• 1 Granny Smith apple, chopped
• 4 cups arugula
• 2 green onions, diced
• 4 ounces blue cheese, crumbled
• 1/2 cup toasted walnuts *see note

For the walnut vinaigrette: 

• 1/2 cup toasted walnuts *see note
• 1/2 cup water
• 1/4 cup sherry vinegar
• 1/2 large shallot, chopped
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

*To toast walnuts, cook in oven at 350F for 8-12 minutes or until fragrant and browned. 

Preheat oven to 400F. Line a baking sheet with tin foil. Spread beets in an even layer. Drizzle with olive oil, salt and pepper. Roast beets for 40 minutes or until soft and cooked through. 

Meanwhile, place all vinaigrette ingredients in a blender. Blend until smooth. 

Divide all salad ingredients between two salad bowls. Beets can be served warm or chilled (other ingredients should be chilled). Drizzle salads with dressing just before serving. 

Want more drool-worthy recipes? Subscribe here!