Roasted Beets with Toasted Walnuts

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.

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