Beets With Garlic Walnut Sauce Recipes

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 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. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
• After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
• Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
• Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

BEETS WITH WALNUTS

Steps:

• In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

BEETS WITH WALNUT-GARLIC SAUCE

Steps:

• Combine first 7 ingredients in a food processor; process until smooth.
• Combine walnut mixture and beets in a large bowl.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.