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Rainbow Beet Salad

Makes 10 to 12 Servings

4 large red beets (about 1 pound)
4 large golden beets (about 1 pound)
¼ cup sherry wine vinegar
1 tablespoon sea salt
¼ cup walnut oil
1 cup toasted walnuts
½ teaspoon fresh ground pepper
2 teaspoons chives

Boil beets together in salted water until you can insert a paring knife in the center. Cool and peel the beets, golden beets first then the red beets – keep the cooked, peeled beets separated. Dice or cut the golden beets into wedges and place them into a large bowl; toss with vinegar, oil, salt, nuts, pepper and chives. Just prior to serving, cut or dice the red beets and add them to the mixture. Toss only once or twice as the red beets will bleed into the golden ones. Serve either cold or at room temperature.

“This dish has a very intense color and is sure to compliment any table.” —Chef, The Brewery Gulch Inn --