Beets are a recent discovery of mine (don’t laugh, mmk? Pity me!) At 21, and fully ensconced in a life revolving around food, I figured it was time to finally give these suckers a shot. I had my first beet in October, and shall I say I now know the full meaning of “beet red?!” My fingers are perpetually stained with their unruly juices. So, please, wear black when you’re roasting beets, mmk?
I had some toasted walnuts on hand, left over from a batch of Heidi’s Red Quinoa Walnut cookies. After roasting the beets in the oven with some balsamic vinegar, I chopped up the walnuts, splashed the beets with some walnut oil, and promptly entered a state of foodie bliss.
Roasted Beets with Toasted Walnuts
1 bunch of beets (about 3 medium), scrubbed and greens cut to 2″ length
1/4-1/2 cup chopped deeply toasted walnuts
1-2 tablespoons balsamic vinegar
splash of walnut oil
1.) Preheat oven to 400 degrees. Place cleaned beets on a sheet of tin foil. Splash beets with a healthy coating of balsamic vinegar and a few tablespoons of water.
2.) Wrap the beets up tightly in the tin foil, place in a baking dish, and roast for 1 hour; until fork tender.
3.) Remove from oven, cut off their tops, and allow beets to cool until you can comfortably handle them. Then scrap off their beautiful skins skins, using a peeler to eradicate any stubborn bits. (This part is MESSY, so maybe even use gloves if you have a mani).
4.) Splash with a bit of walnut oil and then sprinkle with the walnuts. Serve.