Pickled beets were a point of contention between my mother and me, but I think we would have agreed on this fresher version.
2 pounds assorted medium beets
1/3 cup bottled balsamic vinaigrette
Salt and pepper
1/2 cup chopped walnuts
Garnish: fresh parsley leaves
How to Make It
Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.
Bake at 400° for 45 to 55 minutes until fork-tender.
Let cool 1 hour in packets, reserving accumulated liquid.
Bake walnuts at 400° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired.
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