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. —jwlucas
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Ingredients
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1 bunch
beets, trimmed and peeled
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2-3 tablespoons
walnut oil
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salt
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1/4 cup
walnuts, chopped
Directions
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Using a vegetable peeler, clean beets then coarsely shred in processor or by hand.
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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.
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Add chopped walnuts and stir though. Add salt, if needed, and drizzle of walnut oil to garnish before serving.
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