Golden beets are special because they have all the nutrients, vitamins and fiber as a red beet, but don’t stain your chopping board or taste earthy. Beets are in season from June to October, and it is the perfect time of year to incorporate them into your meals.
If you have never used walnut oil in cooking, you must go buy it, and start cooking with this special ingredient! Walnut oil is one of my favorite oils to cook with due to its robust and rich, nutty flavor. Use it as a salad dressing, or roast your vegetables (asparagus or Brussel sprouts) in it for a gourmet touch.
This recipe tastes great as a salad topping (also used as a dressing), or accompanies other Mediterranean dishes quite well. It is vegan, keto, paleo, and gluten-free!
Golden Beet Walnut Salad
2 packages (8.8 oz each) of cooked Golden Beets
1 tbsp honey (omit if cooked beets are pre-sweetened)
1 tbsp extra virgin olive oil
1 tbsp walnut oil
1 shallot, finely chopped
1 garlic clove, pressed
1/4 tsp sea salt
1/2 c walnuts, chopped
1 tbsp tarragon, chopped
goat cheese, crumbled
1. In large mixing bowl, add honey, olive oil, walnut oil, chopped shallot, garlic, and sea salt. Mix well, and add golden beets. Stir and coat well.
2. Let beet mixture marinate in refrigerator for up to an hour.
3. Serve beets on mixed greens, and top with walnuts, tarragon, and goat cheese crumbles.
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