Chopped Beet Salad

Name: Chopped Beet Salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: French
Ingredients: 1 piece Beet (1 medium-s fresh beet, leaves trimmed); 2 pieces Egg (2 hard boiled eggs, diced); 10 oz Spinach (10 ounces spinach, stems trimmed, leaves sliced thinly); 1 piece Gala Apple (1 medium Gala apple, diced); 1 ½ tbsp Sherry Vinegar (1 1/2 tablespoons sherry vinegar); 1 tsp Dijon Mustard (1 teaspoon Dijon mustard); ¼ tsp Table Salt (1/4 teaspoon salt, or to taste); 0.13 tsp Black Peppercorns (1/8 teaspoon freshly ground black pepper); 6 tbsp Walnut Oil (6 tablespoons walnut oil)

75 minFrench

Servings4

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Preheat oven to 400 degree F. Wrap beet tightly with double layers of foil, place in baking sheet and roast in hot oven for about 1 hour, or until its tender when pierced with a fork. Cool until warm in foil until ready to use.
2Make walnut oil vinaigrette: Blend together vinegar, mustard, salt, and pepper in a small bowl.
3Whisk in the oil in slow stream until its well blended.
4Peel beet skin and diced beets. Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.