Recipe - Beets With Walnuts

6 Beets; scrub/trim to 1" stem
Three fourths cup Water
2 Garlic cloves; unpeeled
1 tablespoon Olive oil
1 tablespoon Minced fresh coriander
1 One half teaspoon Redwine vinegar; or to
taste
1 teaspoon Minced white part of
scallion
5 Walnut halves; toasted and
chopped

In a 2quart microwavesafe 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 69 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 One fourth 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 cut or sliced up 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 MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998