← Back to Search Results
roasting
Beef Salad with Caramelized Walnuts

Photo by:
Comments: 0
 

Recipe

This works well for a crowd and can be served warm or cold.

Yield: Makes 6 servings
Prep time: 20 Mins
Cooking time: 45 Mins

Ingredients

  • 4 medium beets
  • 4 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2¼ lb (1kg) beef tenderloin, trimmed and tied
  • 3½ cups walnut halves
  • 1 tbsp honey
  • 1 tbsp sugar
  • 6 oz (175g) arugula
  • 1 tbsp balsamic vinegar
  • Finely chopped chives for garnish

For the horseradish cream:

  • ½ cup creme fraiche or sour cream
  • 1 tbsp freshly grated or prepared horseradish
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F (220°C). Toss the beets with 1 tbsp of the oil and season. Wrap each in aluminum foil. Place on a baking sheet and roast 45 minutes, or until tender. Unwrap and let cool. Peel and cut each beet into eighths.

2. Heat a large frying pan over medium-high heat. Rub the beef with 1 tbsp of the olive oil and season. Cook the beef, turning, until browned on all sides, about 8 minutes. Transfer to a roasting pan and roast until a meat thermometer reads 125°F (52°C) for medium-rare. Leave for 15 minutes before carving.

3. Reduce the temperature to 400°F (200°C ). Toss the walnuts with the honey and sugar and season with salt. Spread on a baking sheet. Bake 3 minutes, until glazed. Transfer to a plate and cool.

4. Meanwhile, to make the horseradish cream, stir the créme fraîche, horseradish, and lemon juice and season with salt and pepper.

5. Toss the arugula with the vinegar and remaining oil. Season, and spread on a serving platter. Add the beets and walnuts, and sprinkle with chives. Slice the beef thinly and arrange on the salad. Serve with horseradish cream on the side.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

972kcal (49%)
176mg (18%)
10mg (16%)
70mcg RAE (2%)
1098mg
156mg
44g
12g
6g
21g
122mg (41%)
452mg (19%)
20g (98%)
82g (126%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?