Roasted Beets With Toasted Garlic & Walnut Sauce
.
Yield
4 servingsPrep
10 minCook
100 minReady
125 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beets
red, about 4 large, greens trimmed |
|
| 3 | tablespoons |
olive oil
or any vegetable oil |
|
| 8 |
garlic cloves
or to taste, peeled |
*
|
|
| ⅔ | cup |
walnuts
|
|
| 2 | tablespoons |
orange juice
or more to 4 tablespoons, prefer fresh |
|
|
salt and black pepper
to taste |
*
|
||
| ⅓ | cup |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beets
red, about 4 large, greens trimmed |
|
| 45 | ml |
olive oil
or any vegetable oil |
|
| 8 | cloves |
garlic cloves
or to taste, peeled |
*
|
| 158 | ml |
walnuts
|
|
| 3E+1 | ml |
orange juice
or more to 4 tablespoons, prefer fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 79 | ml |
parsley leaves
freshly chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan.
Bake beets, undisturbed, for 70 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
Meanwhile, put oil in a skillet over medium-low heat.
When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes.
Stir in walnuts and go on cooking until they start to brown, 4 to 6 minutes.
Allow mixture to cool for a few minutes and then transfer in a small food processor, process until you have a relatively smooth paste.
Add orange juice to taste and sprinkle with salt and pepper.
Once beets cool, remove skins.
Slice or cube beets, then toss with dressing.
Season with more salt and black pepper if needed.
Sprinkle some parsley leaves on top.
Serve.
