4 small beets (yellow and red)
1/4 cup walnuts
juice of 1 lime
1/2 cup fresh cilantro
Boil beets ~20-30 mins until soft (pierce with fork to check). Remove and run under cold water until easy to handle. Rub off skins with hands and then slice thinly. Roast at 400 for 20 mins (omit this step next time, it was unnecessary). For vinegarette puree walnuts, lime juice, cilantro and olive oil until it reaches the desired consistency and serve over beets.
Served with crusty sour dough bread and Breseola
adapted from Christina's Tuscan Table cook book
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