Beet salad with walnut oil
Ingredients
- 800 gRed beet (whole)
- 2 pcShallot (finely minced)
- 50 gWalnut kernel (crushed)
- 4 tbspWalnut oil
- 2 tbspRed wine vinegar
- 1 tspMustard
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender beet cubes coated in a mustard vinaigrette. The walnut oil provides a woody note that balances the acidity of the vinegar.
- 1
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
Drain the beets. Under cold running water, rub the skin to slide it off. Then cut the flesh into regular 2-centimeter cubes.
- 3
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
Mix the warm beets into the vinaigrette. Stir in the finely chopped shallots, chopped parsley, and crushed walnuts for a crunchy texture.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in a sealed container. Take out 20 minutes before serving to let the flavors develop.
