Arugula and Beet Salad with Candied Walnuts

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

 

Ingredients

 

• 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

Directions

 

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