| Prep: 10 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 283 | 22g | 5g | 15g |
| sugars | fibre | protein | salt |
| 10g | 4g | 7g | 0.26g |
Why I Love Iranian Beet and Walnut Salad
A Taste Adventure with the Beets and Walnut Salad
If you’re a regular on my site, you’ll know how much I adore salads with a pop of color and a burst of diverse flavors. Today, I bring you an Iranian classic that speaks to this love visually and gastronomically – the Beet and Walnut Salad. I can’t express how much I adore this recipe and its ability to turn a simple salad spin into a truly global dining experience.
When I came across a similar salad in Anissa Helou’s cookbook, a renowned chef known for her Middle-Eastern and Mediterranean recipes, I knew I had to give it my personalized stamp. So, I swapped some ingredients, adjusted the quantities, and voila – the Beet and Walnut Salad was born.
Global-Inspired, California-Made
What I particularly love about this salad is that although it’s Iranian-inspired, it seamlessly fits into my California upbringing. The beets, with their vivid color and sweet, earthy taste bring back memories of my childhood, growing up amidst the verdant farm valleys. And then you have the walnuts, a popular crop in the golden state, giving that unmatchable crunch in every bite.
Olive oil and lemon juice create a zesty vinaigrette that coats every ingredient gloriously, reminiscent of many Mediterranean dishes that we Californians love. The blend of salty feta, fresh herbs, and a hint of garlic ties everything together. Ultimately, it’s the fusion that makes it undoubtedly West Coast, and undeniably delectable.
Comfort and Health: A Glorious Union
This Beet and Walnut Salad is one of those dishes that perfectly blend comfort and health. It’s like a warm hug on a Sunday evening or a fresh gust of breeze during a morning hike in the Napa Valley – it’s satisfying and refreshing simultaneously. Every serving is packed with goodness and vibrancy that lift your spirit and nourishes your body. It feels like home while echoing my passion for healthy, fresh and locally sourced ingredients.
The Beet and Walnut Salad makes for a delightful side dish to virtually any main. I love serving it alongside grilled chicken, marinated tofu, or roasted salmon. And if you’re a wine lover (like yours truly), a glass of crisp Sauvignon Blanc or smooth Pinot Noir complements the salad amazingly well.
So, why do I love this Beet and Walnut Salad? Because it’s more than just a salad, it’s a story of my culinary journey on a plate – a tapestry of flavors reminiscent of far off lands, yet distinctly close to home.
What You’ll Need
- 6 medium beets
- 1/2 cup of chopped walnuts
- 3 tablespoons of olive oil
- 1/4 cup of lemon juice
- 2 cloves of minced garlic
- Salt to taste
- 1/2 teaspoon of black pepper
- 1/2 cup of crumbled feta cheese
- 1/4 cup of fresh chopped parsley
- 1/4 cup of fresh chopped mint
Method
Step One
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). After washing the beets thoroughly, wrap each beet in aluminum foil and place them in the oven to roast. Roast the beets for about 50-60 minutes, or until they are tender when pierced with a fork. Once done, let them cool.
Step Two
While the beets are cooking, you can toast the walnuts. Place the chopped walnuts on a baking sheet and toast them in the oven for about 5-10 minutes, or until they start to brown and become fragrant. Be careful not to burn them. Once done, set them aside to cool.
Step Three
In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk these ingredients together until well mixed to make the dressing for the salad.
Step Four
Once the beets have cooled, peel off their skins and chop them into bite-sized pieces.
Step Five
In a large bowl, combine the chopped beets, toasted walnuts, crumbled feta cheese, and chopped parsley and mint. Pour the prepared dressing over this mixture and gently toss to combine all the ingredients.
Step Six
Taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your taste. Let the salad sit for a few minutes to allow the flavors to blend together before serving. Enjoy your Beet and Walnut Salad!
