beets with walnuts

1 Servings
Beets; scrub/trim to 1" stem
¾ cup Water
Garlic cloves; unpeeled
1 tablespoon Olive oil
1 tablespoon Minced fresh coriander
1½ teaspoon Red-wine vinegar; or to taste
1 teaspoon Minced white part of scallion
Walnut halves; toasted and chopped

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them ¼ inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

Serves 2

Gourmet February 1993

Per serving: 268 Calories; 14g Fat (45% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 262mg Sodium NOTES : Epicurious

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

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