Roasted Beet Salad with Brown Butter Walnut Dressing

10 mins
Serves 1
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Directions

  1. 1Toast walnuts in butter until both are dark and brown.
  2. 2Toast walnuts in butter until both are dark and brown.
  3. 3Toast walnuts in butter until both are dark and brown.
  4. 4Add capers, Dijon, lemon zest, lemon segments, and parsley to the pan.
  5. 5Add capers, Dijon, lemon zest, lemon segments, and parsley to the pan.
  6. 6Add capers, Dijon, lemon zest, lemon segments, and parsley to the pan.
  7. 7Balance the dressing with red wine vinegar and sweet honey.
  8. 8Balance the dressing with red wine vinegar and sweet honey.
  9. 9Balance the dressing with red wine vinegar and sweet honey.
  10. 10Roast beets in the oven until tender.
  11. 11Roast beets in the oven until tender.
  12. 12Roast beets in the oven until tender.
  13. 13Peel the roasted beets with a towel, allowing them to fall apart into various shapes and sizes.
  14. 14Peel the roasted beets with a towel, allowing them to fall apart into various shapes and sizes.
  15. 15Peel the roasted beets with a towel, allowing them to fall apart into various shapes and sizes.

Ingredients

  • walnuts
  • walnuts
  • walnuts
  • butter
  • butter
  • butter
  • capers
  • capers
  • capers
  • Dijon
  • Dijon
  • Dijon
  • lemon zest
  • lemon zest
  • lemon zest
  • lemon segments
  • lemon segments
  • lemon segments
  • parsley
  • parsley
  • parsley
  • red wine vinegar
  • red wine vinegar
  • red wine vinegar
  • honey
  • honey
  • honey
  • beets
  • beets
  • beets

Equipment

ovenpantowel

Tips

  • Peel beets with a towel and let them fall apart naturally to create cracks and corners for the dressing to cling to.