BEET SALAD WITH WALNUTS
Instructions:
- 1 pound fresh beets
- ¼ cup sweet white wine (such as an Italian Moscato)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1 shallot, finely chopped
- ¼ teaspoon sea salt
- ½ cup walnut pieces
- 1 tablespoon chopped fresh tarragon
- Preheat oven to 400 degrees.
- Cut off the tops of the beets. If you like beet greens, reserve these for another meal. Wash the beets, then enclose them in a packet of tinfoil. Bake for 1 hour, or until tender.
- Cool the beets, unwrap them, and when you can handle them, peel off the skins. Cut into bite-sized cubes. Set aside.
- In a large salad bowl, add the wine, oils, vinegar, garlic, shallot, and sea salt. Stir to combine. Add beets and stir to coat. Cover and let the beets marinate for up to 1 hour, or put in the refrigerator overnight.
- Just before serving, stir in the walnuts and sprinkle with fresh tarragon. Serve cold or at room temperature.
- Serves 4.