To marinate the beets, place the diced beets into a re-sealable plastic bag. Add the salad dressing and allow the beets to marinate for at least 1 hour. Drain off the marinade before using the beets in the recipe.
To roast walnuts, place the shelled walnuts on a dry cookie sheet. Place in a pre-heated 350 degree F. oven for 10 minutes. Remove from oven and allow to cool before using. Finely chop the walnuts before using in the recipe.
In a large bowl, combine the drained beets and toasted walnuts; set aside until ready to fill each cornucopia.
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
Using aluminum foil, bend into a cornucopia cone shape of approximately 2-inches long (leave a wide girth at one end). Either spray or brush the outside of the prepared aluminum foil with vegetable oil.
Wrap the pie dough or puff pasty strips around the aluminum cone. Dust all sides of the dough with either the coarse salt or crystal sugar. Optional: If making a savory shell with the coarse salt, you may also sprinkle grated parmesan cheese on the outside of the dough.
Place each prepared cornucopia cone on the prepared cookie sheet. Bake until lightly golden brown. Remove from oven and place on a wire cooling rack to let cool. Once cook, carefully and gently remove the aluminum foil con from the baked cornucopia dough.
Fill each cornucopia with 1 tablespoon of the prepared Beet and Roasted Walnut mixture.
* It is perfectly acceptable to use a store-bought cornucopia shell. However, it is very easy to make your own.
Marinated Beet And Roasted Walnut Cornucopia Recipe: https://whatscookingamerica.net/EllenEaston/BeetWalnutCornucopia.htm