Roasted Beet Salad with Walnuts and Walnut Oil
These beets are roasted, and very delicious! But if you have a mandoline, a professional tool that will slice vegetables evenly and very thinly, skip the roasting process and slice the beets raw (this works only with beets at the peak of seasonal freshness—sweet, dry, and tender). When really fresh beets are sliced so thin as to be almost shaved, there is no need to cook them. Toasted walnut oil adds a classic French flavor to the salad, but you could also use almond or pecan oil, available online and at gourmet or specialty markets. Store nut oils in the refrigerator; they turn rancid fairly quickly.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Wrap the beets individually in aluminum foil and bake them directly on the oven rack until completely tender, 1 to 1 1/2 hours. Remove from the oven. When cool enough to handle, slip off the skins and slice the beets 1/4 inch thick. Set aside.
Step 2
While the beets are roasting, toast the walnuts on a baking sheet in the same oven until brown, about 10 minutes. Let the nuts cool slightly, coarsely chop them, and transfer to a small bowl; set aside.
Step 3
To prepare the dressing, whisk together the shallot, mustard, and vinegar in a small bowl. Add the olive and walnut oils in a slow stream, whisking constantly, until creamy and emulsified; season with salt and pepper.
Step 4
Just before serving, toss the beets in a little of the dressing to coat. Taste and adjust for seasoning with salt and pepper. In a separate bowl, toss the mâche with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper.
Step 5
To serve, divide the greens and beets among the serving plates. Top with a spoonful of goat cheese and a sprinkling of toasted walnuts. Serve immediately.
