Beetroot Salad with Maple Walnuts Recipe
A vibrant and refreshing beetroot salad featuring shredded beetroots, carrots, and sweet apples tossed with a tangy walnut oil and lemon dressing, topped with crunchy toasted or maple-glazed walnuts for a perfect balance of sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Dressing
- 30 ml / 2 tbsp walnut oil (or extra virgin olive oil)
- 30 ml / 2 tbsp lemon juice
- 10 ml / 2 tsp maple syrup
- 2-3 tsp wholegrain mustard
- Salt and pepper, to taste
Salad
- 2 medium beetroots (about 300 g / 10.5 oz)
- 2 medium carrots (about 150 g / 5.25 oz)
- 1½ sweet apples (about 150 g / 5.25 oz)
- A large handful of flat leaf parsley, well chopped
Maple Walnuts
- 75 g / 1 scant cup walnuts
- 8 g / 2 tsp coconut oil or vegan butter block
- 30 ml / 2 tbsp maple syrup
- A good pinch of fine sea salt
Instructions
- Prepare the dressing: In a small bowl, mix all dressing ingredients — walnut oil, lemon juice, maple syrup, wholegrain mustard, salt, and pepper. The dressing is intended to be tangy to balance the sweetness of the vegetables and apples.
- Peel the vegetables: Peel the beetroots and carrots, although if their skin is thin and organic, you may leave most of it intact for extra nutrients.
- Prepare the apples: Quarter and core the apples; peeling is not necessary.
- Shred the ingredients: Using a shredding attachment on a food processor, coarsely shred the beetroots, carrots, and apples. Alternatively, grate them by hand if you don't have a food processor.
- Toast the walnuts: Toast the walnuts in a small frying pan over medium heat, tossing frequently, or bake them in a preheated oven at 160°C (320°F) for 8-10 minutes until fragrant and golden. Use these toasted walnuts as they are or prepare maple walnuts next.
- Mix salad and dressing: In a large bowl, combine the shredded beets, carrots, and apples with the chopped parsley. Stir through the prepared dressing evenly.
- Make maple walnuts (optional): In a small frying pan set on low heat, combine coconut oil (or vegan butter) and maple syrup. Stir gently until bubbling evenly.
- Coat the walnuts: Add toasted walnuts to the pan and stir continuously to coat them with the maple caramel. Sprinkle a pinch of fine sea salt and allow the walnuts to simmer lightly for 3 minutes while stirring.
- Cool the maple walnuts: Transfer the glazed walnuts onto a piece of baking paper and let them cool completely before using.
- Serve: Sprinkle chopped toasted or maple-glazed walnuts over the dressed salad and serve fresh.
Notes
- Use organic vegetables if you want to keep the peel on for extra nutrients.
- The dressing is intentionally tangy to balance the natural sweetness of the veggies and maple syrup.
- Maple walnuts are optional but add a wonderful sweet crunch to the salad.
- Toasting walnuts can be done in a pan or oven; watch carefully to avoid burning.
- This salad is best served fresh but can be refrigerated up to 2 days.
