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Roasted Beet, Walnut & Feta Salad

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During this festive season, your go-to salad might need an upgrade – and we think beets are the way to go, both for color and for flavor. Walnuts play a role, not only for texture in the salad but for the hint of nutty flavors from walnut oil in the vinaigrette dressing. And of course, using Champagne Honey Mustard is always an upgrade when it comes to tangy and sweet at the same time.

Walnut Vinaigrette:
1/2 cup good-quality roasted walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon syrup from mandarin orange segments
5 tablespoon sherry vinegar
3 teaspoons Fischer & Wieser’s Champagne Honey Mustard
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1 pound roasted beets, peeled and sliced
Arugula
1 cup cherry tomatoes, cut in half
1 cup mandarin orange segments (with syrup)
1/2 cup crumbled feta cheese
1/2 cup toasted walnuts

To make the vinaigrette, place the roasted walnut oil and all the other vinaigrette ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving.

Cut the beets in half or quarters (if you’re using larger beets, cut into 1/2-inch dice) so they’re bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.

Transfer the arugula to a platter or individual salad plates. Arrange the tomatoes, beets and orange segments on the greens and sprinkle them with the feta and walnuts. Serves 4

 

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