Beet, Potato, and Walnut Salad


Preparation Time:  approximately 15 minutes

Cooking Time:  about 45 minutes

Serving Size: serves 8 portions



1 ½ pounds   beets, scrubbed, halved

1 ½ pounds   fingerling potatoes, halved lengthwise

3 tbsp             olive oil

3 tbsp             chervil, minced

2 tbsp             red wine vinegar

¼ cup             chives, fresh, chopped

½ cup             walnuts, chopped

1 tbsp             kosher salt (or to taste)

2 tsp.               black pepper (or to taste)



Preheat oven to 450 degrees. Toss beets in 1 TB olive oil, seasoning with salt and pepper, and wrap in a large piece of aluminum foil forming a crimped pocket. Bake on wire wrack for 30 minutes. Remove and allow to cool. Rub with a paper towel to remove outer skin (using gloves), and cut into ½”-1” cubes. Toss with vinegar and chives. Set aside.

Meanwhile, toss potatoes in remaining oil and season with salt and pepper. Arrange on baking dish, flesh side down. Bake 15 minutes. Toss potatoes and combine with walnuts. Cook until walnuts are toasted and potatoes are golden; about 8-10 minutes.


Storage and Turn-out

Transfer potato walnut mixture to large bowl. Toss with beet mixture and chives; combine well. Serve immediately.


Store for up to 3 days under refrigeration.