Salade de Betteraves

Ingredients

• 4medium beets — roasted or boiled until tender
• 2 tbspred wine vinegar
• 3 tbspwalnut oil or olive oil
• 1 tspDijon mustard
• 1 smallshallot — finely minced
• 2 tbspchives or parsley — finely chopped
• 60 gwalnuts — lightly toasted, optional
• to tastefine salt and black pepper

Method

1. Begin by washing 4 medium beets thoroughly to remove any dirt. Place them in a large pot and cover with water, ensuring the beets are fully submerged. Bring the water to a boil over high heat, then reduce to a simmer. Cook the beets until they are tender, which you can check by piercing them with a fork; it should slide in easily. Once cooked, drain the beets and let them cool slightly until they are comfortable to handle.
2. While the beets are cooling, prepare the dressing. In a small bowl, combine 2 tablespoons of red wine vinegar, 3 tablespoons of walnut oil or olive oil, and 1 teaspoon of Dijon mustard. Finely mince 1 small shallot and add it to the mixture. Whisk everything together until the dressing is emulsified and smooth. Taste the dressing and adjust the seasoning with fine salt and black pepper to achieve a balanced flavor.
3. Once the beets are cool enough to handle, peel off their skins using your fingers or a small paring knife. The skins should slip off easily. Cut the peeled beets into bite-sized wedges or slices, depending on your preference.
4. In a large salad bowl, gently combine the beet pieces with the dressing. Toss them lightly to ensure each piece is well coated without breaking the beets apart.
5. Chop 2 tablespoons of chives or parsley and set aside. Roughly chop 60 g of walnuts and add them to the salad, mixing gently to distribute them evenly throughout the beets.
6. Finish the salad by sprinkling the chopped chives or parsley over the top. Serve the Salade de Betteraves immediately, allowing the fresh herbs and crunchy walnuts to complement the tender, flavorful beets.