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Roasted Beets with Walnuts Recipe

Course: Hot Appetizer, Side Dish
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Inexpensive
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Roasted Beets with Walnuts

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

  • 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


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.

© 2004 Art Smith

Nutrients per serving (% daily value)

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

94kcal (5%)
19mg (2%)
4mg (7%)
2mcg RAE (0%)
0mg (0%)
355mg (15%)
1g (3%)
6g (9%)
1mg (5%)

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