Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."
Ingredients
Makes 12 servings
Step 1
Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
Step 2
Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
Step 3
Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
Leave a Review
Reviews (5)
Back to TopThe dressing was disappointing. The olive oil was too heavy for the beets and there were way too many shallots. I suggest using less shallots and substituting the olive oil for a lighter oil. Also, salt and pepper to taste.
C. Lee
San Francisco, CA
11/18/2004
This is a great Christmas salad. Better though if you double the dressing and marinate the beets in 1/2 after cooking them. Very tasty.
Anonymous
Minneapolis
1/18/2003
This salad is a terrific combinatgion of complimentary flavors. I halved the beets and tossed them with some olive oil, good balsamic vinegar and salt and pepper before roasting them. I also sauteed the shallots in 1 T of olive oil before making the dressing and used 1/4 cup additional oil instead of 1/2 cup. Also, added about 1 t of sugar to dressing. Served it alongside a salad of mesclun tossed with dried cranberries and smoked duck breast.
Anonymous
Cold Spring Harbor, NY
11/19/2001
A colorful presentation and a tasty blend of flavors.
Betsy
Seattle
10/17/2001
I took this recipe to a church potluck and got lots of compliments on it. The bowl was emptied fast because it was so pretty in a clear glass bowl. I used juliene pickled beets. It was so fresh and good. thank you.
Anonymous
Applegate, Oregon
1/17/2001
I took this recipe to a church potluck and got lots of compliments on it. The bowl was emptied fast because it was so pretty in a clear glass bowl. I used juliene pickled beets. It was so fresh and good. thank you.
Anonymous
Applegate, Oregon
1/17/2001