about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Roasted Beet & Walnut Salad.

I have mentioned it before in a few other beet recipes, but it’s worth mentioning again.  I love beets.  Like can’t get enough, have to order them on the menu if I see them kind of love.  For a long time though, I never cooked beets at home – they were a restaurant delicacy.  I thought they took took too long to prepare, and that the mess and purple stains were too much hassle.  I was wrong.

Roasted Beet & Walnut Salad by Daily Garnish

I have tried a number of different ways to cook beets in the past – boiling, steaming, roasting, wrapped in foil – the works.  I’ve seen Ashley mention this dutch oven method a few times recently, so I thought I’d give it a try.  It is so simple and convenient – just set a timer and come back in an hour or so.  Paired with tangy red onion, bitter walnuts, and a bright dressing – this salad is a perfect summer side dish.

Roasted Beet & Walnut Salad

by Emily Malone

Prep Time: 20 minutes

Cook Time: 90 minutes

Ingredients (4-6 servings)

    For the Salad
    • 5-6 large beets, washed and trimmed
    • 1 large red onion
    • 1/2 cup walnut pieces

    For the Dressing

    • 2 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon coarse ground mustard
    • pinch of salt


    Preheat oven to 375 degrees. Trim beets greens so that there is about an inch of the stems remaining on top (in order to preserve the moisture of the beets). Don’t trim the long tails, no matter how tempting it might be.

    Roasted Beet & Walnut Salad by Daily Garnish

    Give the beets a good scrub to remove all dirt, and then add to a heavy bottomed pan or dutch oven. Drizzle with olive oil and use your hands to rub the oil into the beets.

    Roasted Beet & Walnut Salad by Daily Garnish

    Place in the oven (covered – with lid) and roast for at least an hour. At the hour mark, try inserting a knife into the beets to test for doneness. If it slides in easily, the beets are done. If there is any resistance, allow them to keep cooking. Beets are a tricky vegetable – it’s hard to predict how long they will need to cook. Depending in the size of your beets, it could take up to two hours (although mine only took one). Even though they take a long time to cook, it’s as easy as trim, wash, stick in the oven, set at timer, and go. Well worth the wait.

    Once the beets are cooked, allow them to cool before handling. Once they are cool enough to pick up with your hands, transfer them to a plastic cutting mat. One of the great things about beets is their vibrant purple color, but be warned – the color leaks and stains! If you want to avoid purple fingers for a few days, consider wearing plastic gloves when you handle the beets. I just dove right in with my bare hands.

    IMG_5865 (640x426)

    Once the beets are done, the skins should easily slip off. Peel them over a trashcan and remove all outer skins. The insides of the beets should be spongy, slippery, and shiny!

    Roasted Beet & Walnut Salad by Daily Garnish

    Cut the cooked beets into cubes or wedges, and set aside in a large mixing bowl.

    Roasted Beet & Walnut Salad by Daily Garnish

    Peel and trim your red onion, and slice as thinly as possible (julienne). Add the onion to a sauté pan and cook until soft – about ten minutes. Another good option for this salad would be pickled red onion – yum! (You can also simply add the onion raw – I just personally don’t like it!)

    Once cooked, add the onion to the bowl with the beets, and top with a half cup of walnut pieces.  Whisk together the dressing ingredients and pour on top of salad. Season to taste with salt, and serve with your favorite sides!  (Note: If you are a cheese fan, gorgonzola or goat cheese would both pair well with this!)

    Roasted Beet & Walnut Salad by Daily Garnish

    I plated this to take photos, and then ended up just eating it – I couldn’t wait for the rest of dinner to be ready!  Washed it down with my favorite local Communi-Tea kombucha – delicious.

    Roasted Beet & Walnut Salad by Daily Garnish

    We had quite a bit leftover, so we ate it the next night too – paired with brown rice and a sauté of mushrooms, zucchini, and field roast veggie sausage.  I love how beet dishes make a meal so vibrant and colorful!

    Roasted Beet & Walnut Salad by Daily Garnish

    Besides being beautiful and tasty, beets are also highly nutritious.  They are rich in antioxidants and anti-inflammatory properties, and if you save your beet greens you have another healthy vegetable on hand. 

    Roasted Beet & Walnut Salad by Daily Garnish

    The only downside to making this dish?  Cleaning the pot. 

    Roasted Beet & Walnut Salad by Daily Garnish

    But I promise it’s still worth it.  Enjoy!

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    40 Comments so far
    Leave a comment

    Hannah     at 2:25 pm

    You’d love the way beetroot comes on ‘most all burgers in Australia then! :P This looks lovely!


    deva by definition     at 7:01 pm

    I love beets – this sounds like a really yummy way to prepare them!


    Christine     at 7:48 pm

    Beets are in the oven right now and I can’t wait to have this salad!! On another note – my husband and I drove down to Portland for a triathlon at the beginning of July and I took a list of places to eat that you recommended (we were coming from Vancouver BC area). Have to say I had the BEST raw enchiladas I have ever had at Chaco Canyon, and also got takeout from Blossoming Lotus (while my husband ate at Subway haha). Thanks so much for not just writing your own recipes, but about where you like to eat. It’s great to know when we are traveling south that I can find recommended places that are friendly for my “diet”. PS Cullen is amazingly adorable and it’s great to have the family updates as well. Enjoy the rest of the summer!


    Kristi @ My San Francisco Kitchen     at 8:45 pm

    How healthy and it looks so delicious! I will have to make this for my husband and I one of these nights :)


    Mallory     at 9:10 pm

    I love roasting beets! I usually use foil to wrap and a baking sheet with a little lip for juice safety. I have a pot just like that! Mine is the Martha Stewart brand from Macy’s but it is heavy and coated, like yours. And I know the cleaning secret….KOSHER SALT!

    I know, it’s weird. Just get the pot wet, and then dump it out so that it is just moist inside, then dump in some kosher salt. It will disintegrate a little bit, but use yours fingers and scrub the granules around the dirty and colored spots on the pot. Add as much as you need to get the granules moving around. Rinse with water and repeat as needed! I always run a rag with some peppermint Dr. Bronners when I done with the salt to make sure I got everything. Happy cleaning!


    Caitlin     at 7:38 am

    I love love beets! I just ate a whole jar of pickled beets. I am definitely going to try this recipe!


    Sonnet     at 1:22 pm

    Beautiful salad, Emily! I love beets and it’s definitely been too long since I had them roasted like this! We’re so lucky to have such amazing local beets here in Seattle too! Hope you’re enjoying all this nice weather!


    markus     at 6:53 am

    Ever try the Avo Saver Avacado keeper? Saves on the bags and lime juice and I’ve been using one for 2 years and it does work! They’re 3 dollars and dishwasher safe (I toss mine in the dishwasher all the time). I posted the URL with the picture of what it is…



    Carrie     at 9:50 am

    How about lining the pan with a bit of aluminum foil or parchment before roasting? I do this frequently to save on clean up, especially the really messy ones. Hope it save you time and energy!


    Sarah D     at 3:01 pm

    Hi Emily,
    Thank you for this recipe! I really enjoyed it. My Aunt loves beets, but has a major aversion to walnuts and pecans- do you have any suggestions for a substitution that would be good?

    Thanks again


    Emily Malone Reply:

    Pine nuts would be great!


    Christina     at 5:51 pm

    I made this and it was really good! I did wear gloves so I didn’t stain my hands… but my poop was pink! LOL!


    krysta     at 11:46 am

    I love the walnuts with the beets! I use walnuts or goat cheese/goat feta cheese, I love how they all mix so well together.
    Check it out if you get a chance :)


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