beet salad with toasted walnut and shaved parmesan + honey cocoa balsamic reduction

by Chen


Valentine’s Day in one dish.

It is such a mean day in the sense of reminding me that I am still…you know. I got equally mean and meant to make this mean dish–sweet beets, crunchy walnuts, sharp parmesan, pungent balsamic, and the essential of the day–aromatic cocoa. So complex just like…I guess.

Anyway, happy holiday.


beet salad with toasted walnut and shaved parmesan
Makes one serving

2 beets (about 2-inch in diameter), sliced into 1/4-inch disks
4 walnut halves, toasted and roughly chopped
1 tbsp balsamic reduction (recipe follows)
shaved parmesan
black pepper

To cook the beets, peel them and boil or steam until fork tender. Or, find cook ones in grocery store.

Arrange the beets on the plate. Top with walnuts and drizzle with the dressing. Serve with shaved parmesan and fresh ground black pepper.

honey cocoa balsamic reduction
Makes 1/4 cup

1/2 cup balsamic vinegar
1 tbsp honey
1 tbsp unsweetened cocoa powder

Combine vinegar, honey, and cocoa in a small sauce pan and bring to a simmer over low heat. Stir until the mixture is smooth. Cook until the liquid reduced by half. Add salt to taste.