- 2 lbs. red beets, about 4 large, trimmed of greens
- ¼ cup olive oil
- 6 cloves garlic, peeled
- ½ cup walnuts
- 2 tablespoons freshly squeezed orange juice
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley leaves, for garnish.
ingredients
directions
1. Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.) |
2. Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper. |
3. After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve. |
Notes
 Time: 1 hour 20 minutesCan use up to 1/4 cup orange juice. |
Categories
Salads, Salads And Dressings, Vegetarian, Vegetarian Dishes
Keywords
Beets Walnut Salad
