The book claims that this recipe will change your mind if you think you don’t like beets. For the easiest preparation with the least mess, boil the beets whole. Once they’re tender, run them under cold water in your kitchen sink and the skins will slip right off.
4 medium-large beets or 16 baby beets, roasted, boiled, or microwaved ¼ cup walnuts or other nuts 1 ½ Tbs. Sherry vinegar or balsamic vinegar 3 Tbs. Olive oil 1 Tbs. Finely chopped parsley salt and freshly ground black pepper
Roast the nuts on a baking sheet for 15 minutes in a 350° oven, until very lightly brown and fragrant. Let the nuts cool slightly, and chop coarsely.
Slice the beets between 1/8 and ¼ inch thick. Toss gently with the vinegar – at this stage the beets can sit in the refrigerator for up to a couple of days. Just before serving, toss the beets with the nuts and other ingredients. If necessary, adjust the seasoning. - Updated: January 19, 2007
