Beet, Orange, and Walnut Salad

Walnut Oil Salad Vinaigrette

Serves 6 as a first course or side salad

  • 1 lb (454gr) beets, trimmed of beet greens
  • 2 Tbsp roasted walnut oil
  • ½ tsp granulated sugar
  • ½ tsp each, salt & freshly ground pepper
  • ½ cup walnuts
  • 3 seedless oranges
  • 2 Tbsp olive oil
  • 1½ Tbsp red wine vinegar
  • 1 medium head romaine lettuce, cleaned and torn into bite-sized pieces

Preheat oven to 375°F/190°C. Place beets in a double thickness pouch of foil. Seal tightly and back for 1 to 1¼ hours. Beets are done then a knife can be easily inserted.  Allow beets to cool until you can handle them. Slide your fingers over the surface of the beets and the skin will peel off easily. Cut the beets into wedges.  

While the beets are cooking, prepare the toasted walnuts. In a bowl, combine 1 tablespoon of the walnut oil, sugar, salt, and pepper.  Add the walnuts and toss to coat well. Place the walnuts in a single layer on a baking sheet and bake 5 - 7 minutes.   Allow the nuts to cool and chop coarsely.

Peel 2 of the oranges taking care to remove all of the white pith. Carefully separate the peeled oranges into segments. Set aside.  Squeeze the juice of the remaining orange into a bowl.  Add the olive oil, remaining tablespoon of walnut oil, and red wine vinegar.  Season with salt and pepper to taste. 

Toss the lettuce with ¾ of the vinaigrette and spread on a serving platter. Toss the beets with the remaining vinaigrette. Arrange the beets atop the lettuce and then the orange wedges. Sprinkle with toasted walnuts. Serve immediately.

For more recipes featuring roasted walnut oil, visit La Tourangelle.

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