Beet Salad With Walnut Oil Vinagrette

Our daughter Mary living in Milan sent me this recipe which is on our dinner menu today. Please note my addendum.

Beet Salad With Walnut Oil Vinaigrette

Ingredients:

1/2 cup walnut halves

1 pound small-medium beets (I used golden beets)

1 Tablespoon canola oil OR olive oil

2 fresh thyme sprigs

1 bay leaf

Salt

Fresh ground black pepper

1/2 cup water

1 teaspoon caraway seeds

1/4 cup + 2 teaspoons champagne vinegar

1 Tablespoon + 2 teaspoons sugar to taste

6 Tablespoons walnut oil

4 cups Watercress

***

Directions:

Preheat oven to 375. Place walnut halves on baking sheet and heat until fragrant about 8 minutes. Remove from oven to cool.

***

Increase oven to 425 degrees. Place scrubbed beets in an oven proof bowl. Toss with canola or olive oil, 2 fresh thyme sprigs, 1 bay leaf, salt, and freshly ground pepper. Bake for 1 hour or until tender to the pinch.

***

Bring 1/2 cup water to a boil and add caraway seed. Remove from heat, add champagne vinegar, sugar, and walnut oil. Pour over the cooked diced beets in a bowl to marinate for at least 1 hour.

***

Arrange watercress on plate. With a slotted spoon,remove the marinated diced beets and arrange on top of watercress. Add a little marinade for the dressing and garnish with a sprinkling of the chopped toasted walnuts.

*****

Addendum:

It is my opinion that wa$nut oil is not necessary and olive oil would taste just as great. I was unable to locate watercress. I substituted Romaine lettuce. Also I would wrap the beets in foil and roast them as the method this recipe calls took much longer and the end result was a beet that was not as moist.