Salade de Betteraves aux Noix – Beetroot and Walnut Salad

Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.

Salade de Betteraves aux Noix - Beetroot and Walnut Salad
  • 6 baby red beetroots, trimmed and cleaned
  • 1 cup walnut halves
  • 2 tablespoons walnut oil
  • ½ tablespoon sherry vinegar (or raspberry vinegar)
  • ½ teaspoon Dijon mustard
  • salt and black pepper, to taste
  • 150 - 200 g Fourme d’Ambert
  1. Cook the cleaned baby beetroots in a saucepan of lightly salted boiling water for 20 minutes or until tender and a knife inserts easily. Drain the beetroots and stand until cool.
  2. Meanwhile, place a heavy-bottomed pan over a low heat. Add walnuts, turning occasionally, until browned in spots, 7-10 minutes. Remove from heat to cool.
  3. Remove any remaining skin from the beetroot and slice into half-moons.
  4. Pour oil into a cruet or small bowl. Drip in vinegar, add mustard and season to taste. Whisk until well-emulsified.
  5. Arrange slices of beetroot on a serving plate. Crumble walnuts over the beetroot. Cut the cheese into small chunks and scatter on top. Drizzle over dressing and serve.
Can be served on a bed of baby salad leaves
Make sure the walnut oil you buy has been stored in the refrigerator because it will quickly turn rancid if left at room temperature.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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