Salads

Roasted Beet & Candied Walnut Salad

Ingredients

Roasted Beets:

3-4 beets, tops removed
Olive oil
Salt

Candied Walnuts:

1 cup walnuts
2 Tbsp butter
1/4 cup brown sugar

Salad:

1 head red leaf lettuce, chopped
Honey goat cheese, crumbled
Red onion, thinly sliced

Dressing:

1 Tbsp fig jam (or honey)
1 tsp dijon
1 garlic clove, minced
1/2 cup olive oil
1/2 cup white wine vinegar
Salt & pepper
Balsamic glaze (optional)

Directions

Prepare beets by trimming the tip, removing the tops, and peeling the skins. Individually wrap each beet in foil, seasoned with olive oil and salt. Place in a 425 F oven for 1 to 1.5 hours, or until soft to the touch (like a baked potato).
While beets are roasting, prepare the candied walnuts. Warm a skillet over medium heat and add walnuts in one even layer. Toast lightly for 1-2 minutes, or until browned and fragrant. Add butter. Once butter is melted, add brown sugar and stir with a wooden spoon to evenly coat walnuts as the brown sugar begins to caramelize. Cook for an additional minute, then transfer to parchment paper to cool.
For the dressing, in a small jar add the fig jam, dijon, garlic, olive oil, vinegar, salt and pepper. Top with a lid and shake to combine. Reserve any excess dressing for future salads!
To assemble, place lettuce in a bowl topped with crumbled goat cheese and thinly sliced red onion. Once beets are cool enough to handle, cut into quarters and place on top of salad along with the candied walnuts. Add fig dressing and toss. Top with balsamic glaze if desired.

Beets, Lettuce, Onions

Source: Created by Bonnie Rodenberger

Featured recipes

Sign up for our newsletter

Get the latest fresh farming news and events – as well as produce tips and recipes direct to your inbox.

2900 Lopez Drive
Arroyo Grande, CA 93420

P.O. Box 360
Arroyo Grande, CA 93421

©2024 Talley Farms Box. All rights reserved.

Privacy Policy Terms of Service