Beet salad with walnut oil

Tender beet cubes coated in a mustard vinaigrette. The walnut oil provides a woody note that balances the acidity of the vinegar.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 318
• Protein: 5 g
• Carbs: 16 g
• Fat: 24 g

Ingredients

• 800 g Red beet ( whole )
• 2 piece Shallot ( finely minced )
• 50 g Walnut kernel ( crushed )
• 4 tbsp Walnut oil
• 2 tbsp Red wine vinegar
• 1 tsp Mustard
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the roots

   Submerge whole beets with their skin in a pot of salted water. Bring to a boil and cook until a knife blade slides into the center without any resistance.

2. Peeling and cutting

   Drain the beets. Under cold running water, rub the skin to slide it off. Then cut the flesh into regular 2-centimeter cubes.

3. Emulsifying the vinaigrette

   In a bowl, dissolve the salt in the vinegar. Add mustard and pepper. Pour the walnut oil in a steady stream while whisking to obtain a smooth sauce that coats the spoon.

4. Final assembly

   Mix the warm beets into the vinaigrette. Stir in the finely chopped shallots, chopped parsley, and crushed walnuts for a crunchy texture.

Chef's tips

• Cook the beets with their skin on to preserve their deep color and natural sugars.
• Season the beets while they are still warm so they absorb the vinaigrette to the core.

Storage

Keep for up to 3 days in the refrigerator in a sealed container. Take out 20 minutes before serving to let the flavors develop.