Chef:  Katie Mae
Makes:  4–6 servings
Prep:  10 min
Cook Time:  45 min
Total Time:  55 min
 

 

 

Ingredients

  • ¼ red onion, sliced thinly
  • ¼ c balsamic vinegar
  • 8 medium size beets
  • ½ c walnuts
  • 2 t Dijon mustard
  • ½ lemon, juiced
  • ½ t black pepper
  • ½ bunch green onions, diced

Direction

  1. In a small bowl, soak the sliced red onion in the balsamic vinegar, mixing occasionally. Set aside.
  2. Wash the beets and cut off their cut off the root and stem ends. 
  3. Steam beets on the stove top until they are tender when poked with a fork tender, or about 35 to 45 minutes depending on their size. 
  4. When beets are done, transfer them to a colander in the sink and run a little cold water over them. 
  5. Using your hands, peel off the beet skins under cool, running water while beets are still warm. 
  6. Cut peeled beets into 1-inch wedges and place in a serving bowl. (You may wait for the beets to cool before cutting them.)
  7. To toast walnuts, preheat oven to 350°F. 
  8. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes, until you smell their aroma. Let cool.
  9. Use tongs to pull the onions out of the vinegar and add to the beets. 
  10. Add mustard, lemon juice and pepper to the vinegar. 
  11. Whisk until the dressing is well combined. 
  12. Add dressing to the beets and toss well. 
  13. Crumble the toasted walnuts into the salad and top with green onion.

TIPS:  

  1. Add nuts just before serving.
  2. Stores for up to 6 days in the refrigerator.
  3. Make recipe "Plant Perfect" by eliminating the walnuts.

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