Beet Salad with Apples and Walnut Oil Vinaigrette


  • Fresh garden Beets
  • 1 small Red Onion, thinly sliced
  • 1/2 cup Walnut Oil Vinaigrette
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup Blue Castello Cheese, broken into small pieces
  • 1 or 2 apples, thinly sliced
  • Optional: Fresh Dill, chopped
  • Salt and pepper to taste


Steam or roast Beets until fork tender. (With skins on, roast beets at 425ºF for about 30 minutes or steam for about 40 minutes.) Set aside until they are cool enough to handle: peel and slice into bite size wedges. Toss the warm Beets with the vinaigrette and marinate (if time allows) for 1/2 hour or more. To serve, toss Beets with Red Onion, walnuts and cheese. Arrange apples on plate (thinly sliced at the last minute to prevent discoloration) in a fan shaped fashion and top with the Beet mixture. Season with salt to taste, lots of pepper and more vinaigrette if needed. Sprinkle fresh Dill on top if you like. (Or, alternatively serve Beets over Mixed Greens or Lettuce. Cheeses such as feta, chèvre and other blues work equally as well.)

Walnut Oil Vinaigrette Ingredients

  • 1 medium clove Garlic
  • 1 small peeled Shallot
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/3 cup white balsamic vinegar or other mild vinegar
  • 1 cup walnut oil


Place all ingredients, except the walnut oil, in the bowl of a food processor and pulse until smooth. With motor running, slowly drizzle in the walnut oil to make a smooth emulsion.

Beets | Onion