Nitrate & Nitrite Free Vegan Roasted Beet Salad with Candied Walnuts

Total time1 hr 20 min

Prep time20 min

Cook time50 min

4.7

(20)

Nitrate & Nitrite 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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