PCC Walnut Beet Salad

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Steam or boil beets until fork tender, about 20 minutes. Slip off skins under cool, running water while beets are still warm. Cut off root and stem ends. Cool in refrigerator.

Whisk together vinegar, mustard, salt, pepper and oil until dressing is blended.

Cut cooled, peeled beets into 1-inch wedges, preserving their round shape. Toss with dressing.

To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes. Let cool. Roughly chop toasted walnuts.

Add walnuts, green onions and red onions to dressed beats; toss to combine.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: beets, salad, walnuts

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