Personal

Car Stuff

Extras

Beet and Walnut Salad

From: Saveur
SERVES 4

2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese

Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. Serve with wedges of blue cheese on the side.

Roasted Beets

SERVES 4

Pull off stalks and slip off skins after cooking these, if you like.

12 medium beets
3 tbsp. olive oil
Salt

Preheat oven to 350°. Trim all but 2" of stalks off the beets. Wash beets; then, while still wet, put into a baking dish lined with a large piece of foil.

Drizzle with olive oil and season to taste with salt. Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check for doneness), 2–2 1/2 hours. Unwrap and serve.