Reviews (1) Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3 Martha Stewart Member Rating: Unrated 03/02/2015 Oh, this looks just delicious! Can't wait to try it. I have a sweet tooth, so I was considering adding rutubaga since I have some nice ones around - hope it works nicely!
Back to Beet, Potato, and Walnut Salad All Reviews for Beet, Potato, and Walnut Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beet, Potato, and Walnut Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 1/2 pounds medium golden beets, scrubbed 1 1/2 pounds fingerling or new potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup roughly chopped walnuts (optional) 1/4 cup finely chopped fresh chives 1 to 2 tablespoons red-wine vinegar
Gallery Beet, Potato, and Walnut Salad
Recipe Summary Servings: 8
Gallery
Beet, Potato, and Walnut Salad
Beet, Potato, and Walnut Salad
Beet, Potato, and Walnut Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 pounds medium golden beets, scrubbed 1 1/2 pounds fingerling or new potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup roughly chopped walnuts (optional) 1/4 cup finely chopped fresh chives 1 to 2 tablespoons red-wine vinegar
Directions
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 03/02/2015 Oh, this looks just delicious! Can't wait to try it. I have a sweet tooth, so I was considering adding rutubaga since I have some nice ones around - hope it works nicely!
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
Add Rating & Review
73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
73 Ratings 5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
5 star values: 14 4 star values: 31 3 star values: 18 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 03/02/2015 Oh, this looks just delicious! Can't wait to try it. I have a sweet tooth, so I was considering adding rutubaga since I have some nice ones around - hope it works nicely!Martha Stewart Member
Rating: Unrated 03/02/2015
Oh, this looks just delicious! Can’t wait to try it. I have a sweet tooth, so I was considering adding rutubaga since I have some nice ones around - hope it works nicely!
Rating: Unrated
All Reviews for Beet, Potato, and Walnut Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet, Potato, and Walnut Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
