Roasted Beets with Walnuts
Published by Hyperion
Roasted beets, a fine accompaniment to many grilled or roasted meat or poultry dishes, are rich. Sometimes just a few forkfuls will suffice. Regardless, roast the entire batch suggested in this recipe because extras can be refrigerated for a few days and are dynamite in salads.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursehot appetizer, side dish
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturerich, savory
Type of Dishsalad, vegetable
- 6 medium beets, scrubbed but unpeeled
- 1/3 cup walnuts, toasted (see below) and chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste
Position a rack in the center of the oven and preheat the oven to 400°F.
Wrap each beet separately in aluminum foil. Place on a baking sheet and bake until the beets feel somewhat tender when squeezed, about 1¼ hours.
Unwrap the beets. To peel, working one at a time, impale a hot beet at the stem end on a fork. Using a small knife, pare off the skin and then cut the beet into ½-inch-thick rounds. Transfer the beets to a serving bowl. Add the walnuts, oil, and vinegar, and mix gently. Season with salt and pepper. Serve hot.
2004 Art Smith