Mixed Greens Salad with Beets and Walnuts
Marinated beets are an appetizing addition to this simple salad of mixed green and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar, but the homemade kind are best!
Serves: 4 or more
- 6 to 7 small beets (preferably) or 3 to 4 medium, or see shortcut
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon or lime juice
- 2 tablespoons maple syrup or agave nectar
- 3 ounces mixed baby greens, more or less as desired
- 1 cup baby carrots, halved lengthwise
- 1/2 cup chopped walnuts
- Several sprigs fresh dill leaves, finely chopped
- 2 tablespoons extra-virgin olive oil
- Pinch of salt, and freshly ground pepper to taste
Cook or microwave the beets whole, in their skins, until they can be pierced with a fork. For specifics, see How to Cook Beets.
Combine the vinegar, lemon or lime juice, and maple syrup or agave in a shallow container and whisk together.
Once the beets are done, plunge them into a bowl of cold water. And once they’re cool enough, peel and slice them fairly thin — a bit less than 1/4 inch would be good. If the beets are larger, you might want to cut them in half before slicing, to create half circles.
Add the beets to the liquid mixture in the container, and stir together. Let stand for at least 30 minutes, stirring occasionally.
In a serving bowl, combine the greens, carrots, walnuts, and dill, and toss together.
Drain the beets, transferring the liquid to a bottle or cruet. Stir in the olive oil. Stir the beets into the greens mixture in the serving bowl. Season with a pinch of salt, and pepper as you’d like. Pass around the dressing for embellishing individual servings.
Shortcut: Use a 12-ounce jar pickled beets — make sure it’s not too high in added sugars, and preferably NOT high-fructose corn syrup! Drain off a scant 1/2 cup of the liquid to combine with the olive oil to use as the dressing.