Beet and Potato Salad with Walnuts
Salads • Russian
Description
Beet and Potato Salad with Walnuts
Ingredients
- Yellow Beets 25 oz
- New Potatoes 25 oz
- Olive Oil 2 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Chopped almonds ½ cup
- Chopped Green Onions ½ cup
- Red Wine Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 445°F.
Step 2
Wrap each beet in a piece of foil and place on a baking sheet. Bake in the oven for about 30 minutes until tender.
Step 3
Cut the potatoes in half and place them on the baking sheet with the beets. Drizzle with olive oil, season with salt and pepper.
Step 4
Return the baking sheet to the oven for another 15 minutes. Then stir the potatoes and sprinkle with walnuts. Bake for another 5–10 minutes until the potatoes are cooked and golden.
Step 5
Unwrap the beets, let them cool slightly, and peel. Cut into small segments.
Step 6
Transfer the potatoes with walnuts to a bowl, add the beets, green onion, and vinegar. Toss to combine.
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