Home Cooking Arugula and Beet Salad with Candied Walnuts

Arugula and Beet Salad with Candied Walnuts


Arugula and Beet Salad with Candied Walnuts

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Perfect for the winter holidays, this colorful salad calls for a Chioggia beet, which features a pattern of red and white rings inside. (it’s also known as a candy cane or candy stripe beet). Use a mandoline to shave the beet and fennel as thinly as possible.


Arugula and Beet Salad with Candied Walnuts




  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 1/4 cup (2 oz./60 g) sugar
  • 1 1/2 cups (6 oz./185 g) walnut halves
  • Kosher salt and freshly ground pepper
  • 1 Chioggia beet, thinly sliced
  • 6 cups (6 oz./185 g) arugula
  • 1 head radicchio, cored and shredded
  • 1 fennel bulb, trimmed, cored and thinly sliced
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 2 Tbs. sherry vinegar
  • 1/2 cup (2 oz./60 g) shaved Manchego cheese



1. Line a baking sheet with parchment paper. In a saucepan over medium heat, combine the butter and sugar and cook, stirring, until the butter melts and the sugar dissolves, about 3 minutes. Add the walnuts, toss to coat and cook, stirring occasionally, until the mixture thickens, about 5 minutes. Transfer the walnuts to the prepared baking sheet, spread in a single layer and season with salt. Let cool.


2. Meanwhile, place the beet slices in a bowl of ice water and let stand for 5 minutes, then drain and pat dry.


3. In a large bowl, combine the arugula, radicchio, beet and fennel, and season with salt and pepper. Drizzle with the olive oil and vinegar and toss to coat. Transfer the salad to a serving platter and garnish with the candied walnuts and cheese. Serve immediately. Serves 6.


Williams Sonoma Test Kitchen






The post Arugula and Beet Salad with Candied Walnuts appeared first on Williams-Sonoma Taste.

December 7, 2018 at 04:02PM

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