1 lb small beets, trimmed, leaving 1-inch stem
1 tbsp sherry vinegar
1-2 tsp balsamic vinegar
1/4 tsp salt
1 tbsp walnut oil
3-4 tbsp olive oil
2 tbsp walnuts, toasted, finely chopped
2 tbsp Italian parsley, chopped
pepper, to taste
Preheat oven to 400 degrees. Scrub beets, and oil lightly with about 1 tbsp of olive oil. Wrap in foil and seal tightly. Bake until tender, about 45 minutes. Beets will offer a little resistance when pierced with a knife. Cool until easy to handle, then peel and quarter.
Combine vinegars and salt; gradually whisk in oils.
While beets are still warm, dress with vinaigrette. Stir in parsley and walnuts, and season with freshly ground black pepper. Taste and add a bit more balsamic vinegar, if desired.
Adapted from Deborah Madison and Edward Espe Brown’s The Greens Cookbook (Bantam Books, 1987).
Back to Recipe Index