Number of servings: 4
Ingredients:
4 medium sized beets, scrubbed, ends and stems removed
½ cup chopped walnuts
2 tbsp olive oil (use extra virgin olive oil for this recipe, if you have it on hand)
2 tbsp balsamic vinegar
salt and black pepper, to taste
Preparation:
Preheat your oven to 400 F. Wrap the beets in aluminum foil; once the oven is preheated, place the beets in the oven and roast for about 1 hour, or until the beets are soft enough to pierce easily with a knife. When the beets are cooked, remove them from the oven and allow them to cool until they’re safe to handle.
Once the beets are cool enough to handle, remove them from the foil and peel while they’re still warm. You may want to wear latex gloves while you do this (if you’re using red beets) in order to prevent from staining your hands while you’re peeling the beets.
Cube the beets. Transfer to a bowl and add all of the remaining ingredients. Season to taste with salt and black pepper, toss well to coat and allow the beets to sit marinate in the dressing for at least a few minutes before serving. You can also refrigerate the salad for a few hours or overnight before serving in order to allow the flavors to blend.