We keep getting beets in our farm box, and I haven’t known how to cook them. Mark Bittman, from the New York Times food column, put together this recipe. It looks easy and delicious.
Ingredients:
Beets (covered in foil and roasted about an hour, then peeled and sliced)
1/2 cup walnuts
4-6 cloves of garlic
Olive Oil
Orange Juice
Salt to taste
Parsley (optional)
Directions: Heat olive oil in pan, add garlic until lightly browned, then add walnuts. Toss in salt to taste. Brown on low heat, then let cool a few minutes. Put in food processor with a little bit of orange juice (aiming for consistency of salad dressing). Pour over beets and toss a little bit of parsley over the mixture. Enjoy!
