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Thanksgiving

Orange and Beet Salad with Quick Candied Walnuts
Ingredients
Look for precooked, vacuum-sealed beets in the produce department.
3/4 cup walnut halves and pieces
3 Tbsp. sugar
1 Tbsp. unsalted butter
1/4 tsp. ground allspice
Salt and pepper
1 Tbsp. lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1 (5-oz.) container baby arugula
4 to 6 small cooked beets, cut into wedges
3 oranges such as navel or Cara Cara, peeled and cut into 1/4"-thick rounds
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Orange and Beet Salad with Quick Candied Walnuts

Orange and Beet Salad with Quick Candied Walnuts

Orange and Beet Salad with Quick Candied Walnuts
  • Servings:Serves 6 to 8
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
1. Grease a baking sheet and set aside. Combine walnuts, sugar, butter, allspice, and 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook, stirring frequently, until sugar has dissolved and coated walnuts, 6 to 8 minutes. Transfer to prepared baking sheet and use a fork to separate nuts to avoid large clumps forming. Let cool completely.
2. In a small bowl, combine lemon juice, honey, mustard, 1/4 teaspoon salt, and a large pinch of pepper, then slowly whisk in oil until blended.
3. Toss arugula with 2 tablespoons dressing in a large bowl, then arrange on a platter. Gently toss beets with 1 tablespoon dressing, then scatter over top of arugula along with orange slices. Drizzle more dressing over oranges, then top with candied walnuts and serve.
Source: Hannaford fresh Magazine, October - November 2021
 
 
 
 
 
 
 
 
 
 
 
 
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