Beet and Walnut Salad

By blum099

Ingredients

• Roasted Beets:
• 2 garlic cloves, peeled and minced
• 4 tbsp. red wine vinegar
• 4 tbsp. walnut oil
• 12 medium cooled Roasted Beets( see note)
• peeled and cubed
• 1/4 cup chopped toasted walnuts
• Salt and freshly ground black pepper
• 12 medium beets
• 3 tbsp. olive oil
• salt

Preparation

Step 1

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well.

SERVES 4





1. Preheat oven to 350°. Trim all but 2" of stalks off the beets. Wash beets; then, while still wet, put into a baking dish lined with a large piece of foil.


2. Drizzle with olive oil and season to taste with salt. Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check for doneness), 2–2 1/2 hours. Unwrap and serve.

SERVES 4




1. Preheat oven to 350°. Trim all but 2" of stalks off the beets. Wash beets; then, while still wet, put into a baking dish lined with a large piece of foil.


2. Drizzle with olive oil and season to taste with salt. Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check for doneness), 2–2 1/2 hours. Unwrap and serve