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Instructions
Candied Walnuts:
With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water.
Stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.
Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump.
You'll want to move fast before the sugar becomes hard.
Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.
If you prefer roasted nuts, pop the sheet pan into the oven at 400 for 5 min.
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Beet Salad:
Drain any liquid from the jar of pickled beets and set aside.
In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine. Add the drained beets to the bowl and stir to coat.
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