VEGETABLES - ROAST BEET SALAD

Makes about 6 servings

6 beets

3 tablespoons walnut oil (or olive oil)

~1/4 cup sherry vinegar

¼ cup toasted walnuts

Salt and freshly ground black pepper

1 tablespoon finely chopped parsley

Cut off any greens where they join the bulb.  Put the beets on a sheet pan or wrapped in foil, slide the pan into the oven, turn on the oven to 400F.  There is no need to preheat the oven.  Bake for about 1 hour, or until a knife slides easily in and out.  Remove from the oven.  Cool.

Peel the beets and cut them into rounds about 1/8-inch thick or cutting them into sticks, about 1/3-inch.  Toss them with the walnut oil, vinegar, and ¼ cup toasted walnuts.  Season with salt and pepper.  Sprinkle with chopped parsley.

MY NOTE:  Toast the walnuts at 350F for about 8-10 minutes. Shake the pan midway.

Edited from Cooking by James Peterson.