Roasted Beets with Walnuts

Recipe by: Art Smith | from Kitchen Life: Real Food For Real Families -- Even Yours!

Cookstr

Course: Hot Appetizer, Side Dish

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by: Joseph De Leo

Roasted beets, a fine accompaniment to many grilled or roasted meat or poultry dishes, are rich. Sometimes just a few forkfuls will suffice. Regardless, roast the entire batch suggested in this recipe because extras can be refrigerated for a few days and are dynamite in salads.

Yield: Makes 6 servings

INGREDIENTS

6 medium beets, scrubbed but unpeeled
1/3 cup walnuts, toasted (see below) and chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

Directions

1. Position a rack in the center of the oven and preheat the oven to 400°F.

2. Wrap each beet separately in aluminum foil. Place on a baking sheet and bake until the beets feel somewhat tender when squeezed, about 1¼ hours.

3. Unwrap the beets. To peel, working one at a time, impale a hot beet at the stem end on a fork. Using a small knife, pare off the skin and then cut the beet into ½-inch-thick rounds. Transfer the beets to a serving bowl. Add the walnuts, oil, and vinegar, and mix gently. Season with salt and pepper. Serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 94kcal (5%)

Calcium 19mg (2%)

Vitamin C 4mg (7%)

Vitamin A 2mcg RAE (0%)

Potassium 294mg

Magnesium 28mg

Protein 2g

Sugar 6g

Fiber 3g