Red Meat Allergy Friendly Vegan Roasted Beet Salad with Candied Walnuts
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Learn more →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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