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Beet & Walnut Salad


If you don't have roasted beets on hand, you can substitute store-bought jarred beets in this otherwise no-cook cool-weather salad.

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Rate this recipe 4.5/5 (4 Votes)


  • 2 garlic cloves, peeled and minced
  • 4 tablespoons red wine vinegar
  • 4 tablespoons walnut oil
  • 12 medium cooled roasted beets, peeled and cubed
  • 1/4 cup toasted walnuts, chopped
  • Salt & freshly ground black pepper
  • Wedges blue cheese


Servings 4
Adapted from


Step 1

Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well.

Serve with wedges of blue cheese on the side.


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