Emulsifier Free Vegan Roasted Beet Salad with Candied Walnuts

Total time1 hr 20 min

Prep time20 min

Cook time50 min

4.7

(20)

Emulsifier Free Vegan Roasted Beet Salad with Candied Walnuts

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Ingredients

4 servings

For the salad

1 ½ lb medium beets (about 4–5 beets), scrubbed
1 tbsp olive oil
¼ tsp salt

For the candied walnuts

1 cup walnut halves
2 tbsp maple syrup
⅛ tsp cayenne pepper
⅛ tsp salt

For the vinaigrette

3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard
3 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For assembling

5 oz arugula
¼ small red onion, very thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on a baking sheet. Roast until a paring knife slides into the center of the largest beet with no resistance, 45–55 minutes depending on size.
2
Remove the beet packet from the oven and open it carefully — steam will escape. Let the beets cool in the foil for 10 minutes, then rub the skins off with a paper towel or the foil itself. Cut the beets into 3/4-inch wedges and set aside.

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