Roasted Beet Salad with Maple-Glazed Walnuts and Chive-Ginger Dressing

One of the classic ways to enjoy beets is in a salad. This recipe can be served as a beet salad on its own or on top of baby greens. This is a delicious salad that highlights the sweetness of the roasted beets and maple-glazed walnuts and pairs nicely with the tart flavor of the chive-ginger dressing. This dish can certainly be served with the beets as the main component, but I usually prefer beets in a supporting role than a leading role, so I served over a bed of fresh red leaf lettuce. Such a lovely summer salad!

From the Stonewall Kitchen Harvest cookbook: “Peeling cooked beets can be messy; you may want to wear rubber gloves so you don’t stain your fingers, and work on a sheet of plastic wrap to avoid staining your counters or work surface.”

Source: Roasted Beet Salad with Maple-Glazed Walnuts and Chive-Ginger Dressing, Stonewall Kitchen Harvest

Ingredients
For the Beets and Walnuts:
9 small to medium yellow and/or red beets, preferably no bigger than 2 inches across
1 tablespoon olive oil
1 teaspoon butter
1 cup walnut halves
2 ½ tablespoons maple syrup
Salt and freshly ground black pepper to taste

For the Ginger Vinaigrette:
1 tablespoon finely chopped or grated fresh ginger
Salt and freshly ground black pepper to taste
1 ½ tablespoons minced fresh chives, or minced chopped scallions (green parts only)
2 tablespoons balsamic or red wine vinegar
4 ½ tablespoons olive oil

1 ½ tablespoons minced fresh chives, or minced chopped scallions (green parts only), for garnish

Directions
To prepare the beets and walnuts:
Position a rack in the middle of the oven and preheat to 400 degrees F. using 3 large pieces of aluminum foil, create 3 “packages,” wrapping 3 beets in each. Roast for 1 hour to 1 hour and 15 minutes, or until beets feel tender in the center when pierced with a small, sharp knife. (Some of the beets may be done after 45 minutes of roasting, while others may take closer to 1 ½ hours, depending on their thickness and freshness. Keep checking and removing the beets as they finish cooking.) Remove from the oven and let cool for a few minutes. Unwrap each packet and, using your fingers or a small, sharp knife, peel off the beet skin.

In a medium skillet, heat the oil and butter over medium heat. Add the walnuts and cook, stirring, for 2 minutes. Add the maple syrup, salt, and pepper and cook, stirring frequently, for about 4 minutes, or until all the walnuts are glazed. Remove from the heat and set aside. (The beets and walnuts can be made 24 hours ahead of time; cover and refrigerate.)

To make the vinaigrette:
Mix the ginger, salt, pepper, chives, vinegar, and oil in a small bowl.

Thinly slice the beets and arrange on a serving platter. Spoon the walnuts around the edges of the beets and pour the vinaigrette on top. Garnish the salad with the chives. Serve cold or at room temperature.