I’ve recently rediscovered my love for beets. I go through phases where I remember how much I love certain foods and then can’t get enough of them. What I love is that these hardy root veggies are available most times of the year here in Germany. They’re perfect in the fall and spring which means I can enjoy them all the time, since summer is usually pretty brief! Besides, the bright beautiful color is just what you need for this time of year.
The combination of both roasted and raw beets in the salad creates a surprising texture and flavor. The roasted beets are lovely and sweet and the raw beets add a great crunch and depth to the whole thing. For an added crunch definitely garnish with roasted walnuts, however roasted pine nuts or even pistachios would be a good way to change things up. I love this often on its own as a light healthy lunch or it’s perfect as a side for a quiche or bean burger!
Two Way Beet & Walnut Salad
serves 6 as a side
- 3 small beets (about 1lb)
- 1/2 tsp olive oil
- 2 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 tsp honey
- 2 tbsp parsley, finely chopped
- 1/4 tsp salt
- 1/2 cup walnuts, lightly roasted and roughly chopped
Preheat the oven to 400°F/200°C. Thoroughly wash and dry the beets. Coat two of the beets in 1/2 tsp olive oil, you might not need all of it. Wrap these separately in tin foil and place on a baking tray. Pop into the oven and roast for about 30-40 minutes or until a knife can easily pierce through.
While the beets are roasting, prepare the rest of the salad. In a small bowl, whisk together the olive oil, lemon juice and honey. Add in the parsley and salt and whisk again till everything is combined.
Once the beets are roasted and cool enough to touch, grate them into the large bowl along with the raw beet. Pour the dressing over the beets and add in about 3/4 of the walnuts. Gently toss till thoroughly combined and salt to taste. Plate and garnish with the remaining 1/4 of the walnuts and a bit of parsley.