roasted beet salad | Wolf Gourmet

I have to admit, I am more of a summer salad girl. Or at least I thought I was until we tasted this roasted beet salad from the Wolf Gourmet kitchen! It takes a whole different turn with cool weather ingredients. We don’t mind heating the oven to roast some vegetables, and hearty grains take the place of lighter ones. A main dish salad is a nice change and very easy to prepare. Toss greens with a vinaigrette, a selection of vegetables and aromatics, and perhaps some nuts or grains, and you have what you need for a filling entrée all in one bowl.

walnut vinaigrette | Wolf Gourmet

We love the contrast of textures and colors in this salad. After considering several grains, we landed on wheat berries. They have a sweet, nutty taste and are packed with fiber and protein. These hearty wheat berries have a nice bite, and the candied walnuts add a sweet crunch; both are chewy in different ways. Roasted beets pair so well with goat cheese, and adding the beet greens into the salad was a natural fit.

roasted beet salad | Wolf Gourmet

Walnuts and walnut oil in the vinaigrette add complementary flavor, as well as contribute omega-3 fats to the meal. Preparing the dressing in a skillet simplifies the process, and you can pour it over the tossed salad just before serving.

roasted beet salad | Wolf Gourmet
Roasted Beet Salad with Wheat Berries and Walnut Vinaigrette
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roasted beet salad | Wolf Gourmet
Roasted Beet Salad with Wheat Berries and Walnut Vinaigrette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Beets
  • 2 large beets or 4 small beets peeled and quartered, reserve leaves
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
Walnut Vinaigrette
  • 1/4 cup walnut halves
  • 1 tablespoon butter
  • 1 medium shallot finely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 cup sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 cup olive oil
  • 3 tablespoons walnut oil
Candied Walnuts
  • 2 cups walnut halves
  • 6 tablespoons firmly packed light brown sugar
  • 2 tablespoons water
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon ground black pepper
Salad
  • 3 ounces frisee or arugula
  • 2 ounces reserved beet tops rinsed and roughly chopped
  • 1 cup cooked wheat berries
  • 2 ounces crumbled goat cheese
Instructions
  • Roast the beets: preheat the oven to Roast 400°F. In the baking pan, toss beets with olive oil and kosher salt. Roast beets until softened and starting to brown, about 30 minutes. Set aside.
  • Make the vinaigrette: crush walnut halves with a rolling pin. In a small saucepan over medium heat, melt butter. Add shallot, kosher salt and crushed walnuts. Cook, stirring frequently, until shallot is softened and walnuts are fragrant, about 3 minutes. Whisk in vinegar, Dijon mustard and sugar. Remove from heat and whisk in olive oil and walnut oil. Set aside.
  • Make the candied walnuts: preheat oven to Roast 350°F. In the baking pan, spread the walnuts into a single layer. Roast until toasted and fragrant, 7-8 minutes. Remove the pan from the oven. In a medium bowl, mix the brown sugar, water, ½ teaspoon salt and pepper. Add the toasted walnuts to the sugar mixture and toss to coat. Grease the baking pan with oil or spray with nonstick cooking spray, then return the coated walnuts to the baking pan. Roast for 8 minutes. Remove the walnuts from the oven, toss with remaining ¼ teaspoon salt and pour onto a sheet of parchment paper. Allow to cool. Set aside a half cup of candied walnuts for the salad and reserve remaining walnuts for another use.
  • Assemble the salad: in a large bowl, toss greens and beet tops with roasted beets, wheat berries and walnut vinaigrette to taste. Top with candied walnuts and goat cheese.
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