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Roasted Beets with Walnuts

This image courtesy of Joseph DeLeo

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.

Makes6 servings

Cooking Methodroasting

CostInexpensive

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursehot appetizer, side dish

Dietary Considerationvegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturerich, savory

Type of Dishsalad, vegetable

Ingredients

  • 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

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 400°F.

  2. 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.

  3. 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.

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