Beet Salad with Walnuts & Dried Cranberries
Prep time: 15 minutes
Cook time: 30 minutes
This is my wife’s favorite salad! It tastes fancy but it’s super easy to make. I served it to catering clients for years, and it was always an instant hit. You can pre-cook the beets up to 3 days in advance, then cover and refrigerate them until ready to use.
“Food ought to be a reflection to the body and not a burden.”– Saint Bonaventure
Balsamic Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium size beets
- 2 Tablespoons lemon juice
- 2 Tablespoons honey
- 1/4 teaspoon salt
- 1/2 cup walnut pieces
- 6 cups Spring Mix
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1 cup cherry tomatoes, sliced in half
Balsamic Vinaigrette Instructions
- In a small bowl, whisk together all vinaigrette ingredients until combined. Set aside.
- Bring a large pot of salted water to a boil.
- Wash the beets. Trim off all but 1 inch of the beet greens.
- Once the water is boiling, add the beets and lemon juice. The lemon juice will help beets from bleeding. Boil for 20 to 30 minutes until tender when pierced with a knife.
- Remove from heat and place the pot under cold running water until beets are cool enough to be handled. Rub the beet skins off with your fingers, then slice and put in a bowl.
- Toss the beet slices with the honey and salt and set aside.
- Toast the walnuts on a dry skillet over medium heat, tossing frequently until golden and fragrant, about 5 minutes. Remove from heat and let cool.
- Transfer spring mix to a large mixing bowl then add sliced beets, toasted walnuts, feta cheese, and dried cranberries.
- Drizzle vinaigrette over the salad and serve immediately.
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