Roasted Beets Salad with Radicchio, Mushrooms & Walnuts

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Beets salad.

This Roasted Beets Salad is delightful in its colorful presentation, combination of textures and seasonal sense of taste. Roasting these baby root vegetables brings out their natural sweetness. Seek out small, almost perfectly shaped golden and red beets at your farmers’ market; unlike the large ones, they will bake evenly sooner. Quickly sauté the medley of gourmet mushrooms and mix them into the salad for a savory earthy flavor. The white-veined red radicchio leaves don’t just add a beautiful color but also a mildly spicy bite. The dressing made with Sherry, aged balsamic vinegar, nutty walnut oil and tangy Dijon mustard delivers just the right level of sweetness and acidity to this beet salad, changing it from humble to remarkable! If you roast a few extra beets, you’ll have a quick healthy lunch solution for the following day. 

Ingredients.

Ingredients: sherry vinegar, aged balsamic vinegar, Dijon mustard, garlic, grapeseed oil, walnut oil, golden beets, red beets, radicchio head, broken walnuts, gourmet medley of mushrooms, chives, parsley, freshly ground black pepper and fleur de sel.

Ingredients.Beets

Bake the Beets: Preheat the oven to 400°F. Scrub the beets thoroughly under cold running water, dry them with paper towel. Then wrap 4 small golden beets loosely in foil and separately, the red beets. Drizzle the beets with some olive oil.

Beets. Golden beets.

Season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place on a large rimmed baking sheet. Roast golden beets for 40- 50 minutes and red beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily.

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Let the beets cool and then using paper towels rub off the skin. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.

Radicchio.

Tear radicchio leaves apart or cut the head into bite size pieces with the knife.

Golden beets.

Cut the beets into quarters.

Sauté the mushrooms with a little bit of butter for 5 minutes. Season with sea salt and freshly ground black pepper. Set aside to cool.

Beet salad.

Make the Dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.

Beets salad.

To make the salad, combine all the ingredients in a large bowl. Toss the salad with the dressing.  Sprinkle with chives, parsley, and season with fleur de sel and freshly ground black pepper to taste. 

Bon Appétit!
Svitlana

Roasted Beets Salad with Radicchio, Mushrooms & Walnuts

recipe details

Serves 8  

Ingredients

For the Dressing

  • 1 tablespoon sherry vinegar
  • 1 teaspoon aged balsamic vinegar
  • 1/2 to 1 teaspoon Dijon mustard (to taste)
  • 1 very small garlic clove, puréed
  • 2 tablespoons grapeseed oil
  • 2 tablespoons walnut oil
  • Salt and freshly ground pepper 

For the Salad 

  • 4 small golden beets, roasted, peeled and cut in wedges
  • 4 small red beets, roasted, peeled and cut in wedges
  • 1 large radicchio head, torn apart into bite size pieces
  • 2 tablespoons broken walnuts, preferably from fresh shelled walnuts (1 ounce)
  • 4 oz. gourmet medley of mushrooms
  • 2 teaspoons minced fresh tarragon (optional)
  • 2 teaspoons minced chives
  • 1 tablespoon parsley, finely chopped
  • Freshly ground black pepper
  • Fleur de sel

Directions

  1. Bake the Beets: Preheat the oven to 400°F. Scrub the beets thoroughly under cold running water, dry them with paper towel. Then wrap 4 small golden beets loosely in foil and separately, the red beets. Drizzle the beets with olive oil, season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place on a large rimmed baking sheet. Roast golden beets for 40- 50 minutes and red beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily. Let the beets cool and then using paper towels rub off the skin. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.

    KITCHEN TIP: Beets can be stored whole or sliced for up to a week in the refrigerator. Alternatively, you can boil the beets in well salted water for 40 to 50 minutes, depending on their size.

  2. Make the Dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
  3. Sauté the mushrooms with a little bit of butter for 5 minutes. Season with sea salt and freshly ground black pepper. Set aside to cool.
  4. To make the salad, combine all the ingredients in a large bowl. Toss the salad with the dressing.  Sprinkle with chives, parsley, and season with fleur de sel and freshly ground black pepper to taste. 

KITCHEN TIP: The roasted beets will keep for 5 days in the refrigerator. You can make the dressing several hours ahead.

Recipe is credit of Martha Rose Shulman, slightly changed to my liking.

share your thoughts

5 thoughts on “Roasted Beets Salad with Radicchio, Mushrooms & Walnuts”

  1. Светлана, салат выглядит божественно красиво, надеюсь очень вкусный и полезный. Вы, как всегда, очаровываете своим чувством меры и изысканности. Спасибо за подробный, я бы подчеркнула “профессиональный” комментарий. Обязательно попробую на своей кухне, порадую друзей. А Вам в Новом году желаю новых творческих взлётов, больших перспектив, удачи и реализации задуманных планов. Счастливого Православного Рождества!

    1. Здравствуйте Марина, спасибо за ваши комментарии. С Рождеством Христовым!Если капусту-радиччио, или как ее еше называют итальянский цикорий не получится найти, замените её арукулой, ну а со свеклой проблем не должно быть:))). Салат очень яркий, вкусный и полезный, но вся изуменка в приправе!

  2. Svitlana, I’m so glad that you posted a recipe with beets!!I don’t really see people using beets often in cooking but i actually love them! Thanks again!

    1. Vera, all my life I boiled beets, but roasting really brings out their natural sweetness & preserves all the vitamins in this root vegetable. The vinaigrette in this salad is so yummy, you can use it on everything. Great lunch box alternative. Thank you for your comment.

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