Beets With Garlic-Walnut Sauce
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds red beets, about 4 large, trimmed of greens
- ¼cup olive oil
- 6cloves garlic, peeled
- ½cup walnuts
- 2tablespoons to ¼ cup freshly squeezed orange juice
- Salt
- black pepper to taste
- ¼cup chopped fresh parsley leaves, for garnish
Nutritional analysis per serving (4 servings)
329 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 6 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
- Step 2
Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
- Step 3
After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
Private Notes
Comments
Is there any other way to roast beets without wasting aluminum foil? In a covered casserole maybe? And I assume they’d have to be of similar size so you don’t end up opening the lid every 10 minutes...
I thought the sauce was quite earthy when I first mixed it so I wanted to liven it up a lot to contrast more with the earthy beets. I used two oranges worth of juice (close to 1/2 cup) and added zest from one orange as suggested by others. I thought it needed more so I also zested a lemon and added juice of half the lemon, added some habanero powder, a little white wine vinegar, extra parsley, and green onions. It was quite tasty and had a nice light and balanced flavor.
I put mine, unpeeled (and barely washed) in the instant pot on the trivet with a cup of water, for 20-23 mins, depending on size and how firm you like them, quick pressure release. Slip the skins off when they’ve cooled.
Dressing is a bit bland! Add some rice or wine vinegar. Otherwise a nice base for a dressing.
Kookier intriguing so I made it. A little bland. I added some rice wine vinegar after tossing with the paste! Added some needed zing. Red wine vinegar would also or probably balsamic.
This was a pleasant dish. When I asked my husband how he liked it he said, "You know I like just plain beets too." So do I.
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