Advertisement

Salad of beet greens with walnuts

Time 20 minutes
Yields Serves 4
Salad of beet greens with walnuts
1

In a small bowl, whisk together the mustard, vinegar, oil, a heaping 1/2 teaspoon salt and several grinds of pepper. Place the beet greens in a large bowl and pour over 1 to 2 tablespoons of the vinaigrette. Massage the vinaigrette into the greens. As the greens soften, they will shrink in volume and darken in color. Set aside.

2

To the remaining vinaigrette, whisk in the creme fraiche, chives and tarragon. This makes about 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 3 days.

3

Toss the greens with the shallots, along with 3 more tablespoons of the dressing, or enough to lightly coat the greens. Arrange the salad on a serving platter and garnish with the toasted walnuts. Serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.