Beet, Garlic and Walnut Salad!
I bought some beautiful beets the other day at Whole Foods and I was dying to use them tonight. I looked through my old recipes and came across a delightful sounding/easy recipe from Mark Bittman at the NY Times. And, it only requires a few ingredients. Happily I had them all.
You can watch Bittman make the salad in the video here, but if you just want the simple description, here goes.
1. Roast two beets (rinsed and wrapped individually in foil) in the oven at 375 for an hour. When they are done, take them out and let them cool until they reach a temperature you can touch. The skin will slide off nicely. (If the skin doesn’t slide off easily, put them back in the oven for a few more minutes.) Then cut into small cubes.
2. While your beets are cooking take 6 to 8 cloves of garlic and put them in some olive oil in a pan. Let them brown on a medium low heat for a while, turning them over as they brown. When they are about 75% done, add a half cup of walnuts to the mix and let them cook for a few minutes. Be careful not to let them burn.
3. Once cooked, let them cool, then add them to your food processor/blender. Add in 1/4 cup of orange juice and blend away. Leave it a little chunky so you still have some walnut texture. (Bittman doesn’t actually say how much orange juice to use. I just guessed based on seeing him pour some in. Watch the video if you want to do the same.)
4. Add your walnut dressing to your chopped up beets and enjoy! DELICIOUS! Seriously. And it’s super healthy. Perfect for spring/summer.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
