Roasted Beets With Toasted Garlic and Walnut Sauce
red, about 4 large, greens trimmed
or any vegetable oil
or to taste, peeled
or more to 4 tablespoons, prefer fresh
salt and black pepper
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.