Shredded Beets with Walnuts

By jwlucas
May 2, 2011
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Author Notes:

Spatial reasoning has never been my forte. I was reminded of this after asking my husband to peel a few beets for a cake that was making a return appearance for dessert. I needed two cups of shredded beets but my guesstimation yielded something closer to four.

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.


Serves: 4

  • 1 bunch beets, trimmed and peeled
  • 2-3 tablespoons walnut oil
  • salt
  • 1/4 cup walnuts, chopped
  1. Using a vegetable peeler, clean beets then coarsely shred in processor or by hand.
  2. Warm 2 tbsp. walnut oil in skillet over medium heat. Add shredded beets and salt lightly. Cook for about 5 minutes or until tender, stirring often.
  3. Add chopped walnuts and stir though. Add salt, if needed, and drizzle of walnut oil to garnish before serving.

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