Beets with Walnuts 6 Beets; scrub/trim to 1" stem
3/4 c Water
2 Garlic cloves; unpeeled
1 tb Olive oil
1 tb Minced fresh coriander
1 1/2 ts Red-wine vinegar; or to taste
1 ts Minced white part of scallion
5 Walnut halves; toasted and chopped
In a 2-quart microwave-safe round glass casserole with a lid, microwave the
beets with the water and the garlic, covered, on high power(100%), stirring
every 2 minutes, for 6-9 minutes, or until they are tender when pierced
with a fork, transferring them to a cutting board as they are cooked and
reserving the garlic, and let them cool. Peel the beets, halve them, and
slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste
with the flat side of a heavy knife, and in a serving bowl stir it together
with the oil, the coriander, the vinegar, the scallion, and salt and pepper
to taste. Stir in the sliced beets and sprinkle the mixture with the
walnuts.
Serves 2
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