Beet and Walnut Salad

Recipe author: Gracie Schatz

Category: Salads

Preparation Time: 75 minutes  

Cook Time: 15 minutes

Sweet, earthy beets are slow-roasted until tender and then marinated with blackstrap molasses vinegar and olive oil. Shaved ribbons of rainbow carrots, fennel, and crispy apple form a bed for the tender beets, topped with Deck Family Farm's candied walnuts, crumbled feta, and freshly cracked pepper. 

Ingredients:

For the Beets:

- 1 lb red beets

- 1/2 cup Blackstrap Vinegar

- 2 Tbsp olive oil

- 2 tsp sea salt

- Water

For the Salad:

- 1 bulb fennel

- 2 crisp, tart apples

- 4 large rainbow carrots

- 1 small shallot

- 1/4 cup candied walnuts

- 1/4 cup crumbled feta

- 1/3 cup olive oil

- 1 tsp freshly cracked pepper

- Additional salt and pepper to taste

Directions:

To Prepare the Beets:

1. Preheat oven: Preheat the oven to 350°F.

2. Prepare the beets: Rinse the beets and trim off the stems and tops so they are flat on both sides. Place them in a tall baking dish and add enough water to reach 1" up the sides of the beets. Add 1/4 cup of Blackstrap Vinegar and a sprinkle of salt. Cover the dish with tin foil and roast the beets until tender, about one hour. Allow them to cool, covered. Once cooled, peel the beets and cut them into bite-sized pieces. Toss them with 2 Tbsp Blackstrap Vinegar, 2 Tbsp olive oil, and a bit more salt. This can be done a day ahead for better flavor as the beets marinate.

To Make the Salad:

1. Pickle the shallots: Finely slice the shallot and place it at the bottom of your salad bowl with 3 Tbsp Blackstrap Vinegar, a sprinkle of salt, and pepper. Let the shallots pickle while you prepare the other salad ingredients.

2. Prepare the vegetables: Trim the fennel bulb, cut it in half lengthwise, and slice into thin half-moons. Cut the apples into bite-sized chunks. Use a vegetable peeler to shave ribbons from the rainbow carrots. In a small mixing bowl, toss the fennel, carrots, and apples with 2 Tbsp olive oil and a sprinkle of salt and pepper.

3. Assemble the salad: Add the fennel, carrots, and apples to the bowl with the pickled shallots. Mix well. Top with the marinated beets, crumbled feta, and chopped candied walnuts. Garnish with fennel fronds and freshly cracked pepper. Enjoy immediately or refrigerate for the next day!