Pella Chronicle

Food

November 12, 2012

Walnut Beet Salad

Pella — 3 medium beets, scrubbed and trimmed

Vinaigrette:

1/4 cup dark raisins

1/2 cup cider vinegar, boiling

1 tablespoon honey

2 tablespoons diced roasted beets

1 teaspoon Dijon mustard

3/4 teaspoon salt

1 cup toasted walnut or vegetable oil

Salad:

1 pound spring mix

1 head romaine, seperated into leaves, and sliced into 1 1/2-inch strips

3 green onions, chopped

1/2 cup walnut pieces, toasted

3 ounces blue cheese, crumbled

1 crisp tart apple, unpeeled, diced

1. Preheat oven to 400F.

2. Wrap beets in foil, place on baking sheet and bake 30 to 45 minutes, until crisp-tender. Let cool. Unwrap beets and rinse under cold water to slip off skins. Dice.

3. To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor or blender.

4. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transer to a bottle or bowl. Refrigerate until 30 minutes before serving time.

5. To prepare salad, combine salad greens and green onions in a large bowl. Toss well. Add walnuts, remaining diced beets, blue cheese and apple.

6. Shake or stir the vinaigrette well. Drizzle about 1/3 of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month).

Serves 8.

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