Beet Salad with Spiced Walnuts
|Olive oil||1⁄3 Cup (5.33 tbs) (Plus More For Coating The Beets)|
|Walnuts||1 Cup (16 tbs), crumbled|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cayenne powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Balsamic vinegar||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Scallions||3 , finely chopped (White, Light Green And Dark Green)|
|Finely chopped parsley||2 Tablespoon|
|Chopped fresh mint||1⁄2 Tablespoon|
|Fresh cheese||1⁄2 Cup (8 tbs), crumbled (Such As Farmers, Cotija, Panela Or Feta)|
FOR THE WALNUTS:
Preheat the oven to 325 degrees.
Toss the walnuts with the butter, cumin, paprika, cayenne and garlic powder. Add salt and mix well.
Place the walnuts on an aluminum foil lined baking sheet. Place in oven and bake, shaking pan every 2 minutes, for about 6 to 7 minutes. Be very careful not to burn the nuts. Remove pan from oven and allow walnuts to cool down. Set aside.
ROASTING THE BEETS:
Increase the oven heat to 400 degrees.
Wash beets. Place in a foil lined roasting pan and coat with olive oil. Season with salt and pepper. Place in oven and roast for 40 to 45 minutes, until cooked through. Remove from oven and allow cooling.
FOR THE DRESSING:
In the meantime, make the vinaigrette. Place the 1/3 cup olive oil and vinegars in a bowl. Whisk. Add
the white and light green parts of the scallions (reserve the dark green for garnishing). Add 1TBS parsley
(reserve the other one for garnishing) and the oregano. Season with salt and pepper.
ASSEMBLE THE SALAD:
Peel and slice the beets into a large bowl. Toss in the vinaigrette and add the cheese and the walnuts. Garnish with the remaining parsley and dark green parts of the scallions. Serve and enjoy!