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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad has changed the minds of many who previously found beets overpowering. The Sherry vinegar provides a nice accent, though balsamic vinegar also will work. The walnuts may be replaced with pine nuts, pecans, or slivered almonds. Ingredients:
1/4 cup walnuts |
4 medium beets (about 1 1/2 pounds) |
1 1/2 tablespoons sherry vinegar |
3 tablespoons extra-virgin olive oil |
1 tablespoon finely chopped fresh flat-leafed parsley leaves |
freshly ground black pepper |
Directions:
1. Preheat oven to 350°F.
2. In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
3. Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
4. Toss beets with nuts, oil, parsley, and pepper and season with salt.
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