A departure from the standard pairing of beets with goat cheese is a dressing of walnuts, garlic and fresh orange juice. Note that all of these have some bitterness or acidity, which counter the sweetness of beets beautifully.
Ingredients
- 2 pounds red beets, about 4 large, trimmed of greens
- ¼ cup olive oil
- 6 cloves garlic, peeled
- ½ cup walnuts
- 2 tablespoons to 1/4 cup freshly squeezed orange juice
- Salt
- black pepper to taste
- ¼ cup chopped fresh parsley leaves, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
322 calories; 23 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 6 grams protein; 178 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
- Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
- After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
1 hour 20 minutes
Dining and Cooking