Beets with Walnut Vinaigrette


1 lb small beets, trimmed, leaving 1-inch stem

1 tbsp sherry vinegar

1-2 tsp balsamic vinegar

1/4 tsp salt

1 tbsp walnut oil

3-4 tbsp olive oil

2 tbsp walnuts, toasted, finely chopped

2 tbsp Italian parsley, chopped

pepper, to taste


Preheat oven to 400 degrees. Scrub beets, and oil lightly with about 1 tbsp of olive oil. Wrap in foil and seal tightly. Bake until tender, about 45 minutes. Beets will offer a little resistance when pierced with a knife. Cool until easy to handle, then peel and quarter.


Combine vinegars and salt; gradually whisk in oils.


While beets are still warm, dress with vinaigrette. Stir in parsley and walnuts, and season with freshly ground black pepper. Taste and add a bit more balsamic vinegar, if desired.


Serves 3-4.