Sunday, May 1, 2011
Beet the clock
Confronted with this unexpected abundance, I decided to add the last three beets I had planned on roasting. Turned out to be one of my better mistakes. In less than 10 minutes, I had a terrific beet dish on the table.
1 bunch beets, trimmed and peeled
2-3 tbsp. walnut oil
¼ cup walnuts, chopped
Using a vegetable peeler, clean beets and coarsely shred in processor or by hand.
Warm 2 tbsp. walnut oil in skillet over medium heat. Add shredded beets and salt lightly. Cook for about 5 minutes or until tender. Add chopped walnuts and stir though. Add salt, if needed, and drizzle of walnut oil to garnish before serving.