Salad with Roasted Beets and Walnut Oil Vinaigrette

Adapted from a recipe from Melissa’s Produce.

Roasted Yellow Beet Salad with Walnut Oil Vinaigrette



2 Yellow Beets

1 tablespoon olive oil

2 cups mixed baby greens

1 tablespoon fresh tarragon, whole leaves removed from stem

3 tablespoons toasted pine nuts

2 ounces feta cheese, cut in 1/2 inch cubes (use the good kind packaged in water)


3 cloves garlic, smashed

1/2 teaspoon kosher salt

1 shallot minced

1/2 teaspoon Dijon mustard

1 tablespoon champagne vinegar or other mild vinegar

4 tablespoons walnut oil or extra virgin olive oil

1 teaspoon sugar

1 tablespoon fresh tarragon, chopped


Preheat oven to 375 degrees F.  Scrub beets and trim stem to 1/2 inch.  Rub beets with olive oil.  Pack beets in a sheet of tin foil and place in oven to roast/steam for about an hour.  Check for doneness.  A fork should easily pierce the center of the largest beet.  Remove from oven when tender and let cool.  Remove the outer beet skin using a paper towel.  Rinse under cool water to remove any remaining skin.  Cool beets completely and then julienne.

Add beets to lettuces, tarragon, pine nuts and feta cheese.  Gently toss with vinaigrette.

For the vinaigrette:

Grind the mashed garlic with kosher salt to form a paste.  Grind in the minced shallot, adding to the paste.  You can use a mortar and pestle or a small bowl and wooden spoon.  It doesn’t need to be completely pasted, just a bit smoother than a chop.  Add the Dijon mustard.  Whisk in the oil and vinegar.  Add the sugar and tarragon and stir until sugar is dissolved.  Taste and correct with additional sugar or salt if needed.  If the vinaigrette is too sour, add more oil and/or sugar.


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