PCC Walnut Beet Salad

PCC Walnut Beet Salad

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  • 3 pounds beets
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup walnut oil
  • 1/2 cup walnuts
  • 3/4 bunch green onions, sliced
  • 1/4 red onion, sliced into thin half-moons


Steam or boil beets until fork tender, 20 to 40 minutes depending on the size of the beets. Slip off skins under cool, running water while beets are still warm. Cut off root and stem ends. Cool in refrigerator.

Whisk together vinegar, mustard, salt, pepper and oil until dressing is blended.

Cut cooled, peeled beets into 1-inch wedges, preserving their round shape. Toss with dressing.

To toast walnuts, preheat oven to 350° F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool. Roughly chop toasted walnuts.

Add walnuts, green onions and red onions to dressed beets; toss to combine.

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