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Categories: Salads, Vegetarian

Salad of beet greens with walnuts

Salad of beet greens with walnuts

Here in Southern California, it's funny to think of winter greens as even having a season. Stroll the produce aisle of your local supermarket pretty much year-round, and you can find vibrant bunches of rainbow chard or frilly escarole, the ... Read more

Total time: 20 minutes | Serves 4
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sherry vinegar
  • 1/4 cup walnut oil
  • Salt and freshly ground pepper
  • 4 cups beet greens (from about two bunches), cleaned
  • 1/2 cup creme fraiche
  • 3 tablespoons chopped chives
  • 2 tablespoons chopped tarragon
  • 2 shallots, very thinly sliced
  • 1 cup toasted walnut halves

Step 1In a small bowl, whisk together the mustard, vinegar, oil, a heaping 1/2 teaspoon salt and several grinds of pepper. Place the beet greens in a large bowl and pour over 1 to 2 tablespoons of the vinaigrette. Massage the vinaigrette into the greens. As the greens soften, they will shrink in volume and darken in color. Set aside.

Step 2To the remaining vinaigrette, whisk in the creme fraiche, chives and tarragon. This makes about 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 3 days.

Step 3Toss the greens with the shallots, along with 3 more tablespoons of the dressing, or enough to lightly coat the greens. Arrange the salad on a serving platter and garnish with the toasted walnuts. Serve immediately.

Each serving:
Calories 230; Protein 5 grams; Carbohydrates 6 grams; Fiber 3 grams; Fat 22 grams; Saturated fat 3 grams; Cholesterol 5 mg; Sugar 1 gram; Sodium 245 mg
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