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Beet Salad with Curried Walnuts

Beet Salad with Curried Walnuts

Curry and mint are the flavor highlights in this jewel-toned beet salad. You can cook the beets, marinate them in the dressing, and prepare the curried walnuts up to a day ahead.

Oxmoor House JANUARY 2000

  • Yield: 6 servings

Ingredients

  • 4 medium beets (1 1/4 pounds)
  • 2 shallots, minced
  • 1/4 cup mirin (rice wine)
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine
  • 2 teaspoons curry powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup walnut halves, toasted and coarsely chopped
  • 3 cups arugula, watercress or other greens
  • 1 tablespoon olive oil

Preparation

Trim beets, leaving roots and 1" stems. Scrub beets with a vegetable brush. Place beets in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain; rinse with cold water, and drain again. Trim stems and roots, and rub off skins. Cut beets into 1" pieces.

Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.

Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.

Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.

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