Beets in Roasted Garlic Vinaigrette

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

Roasting beets brings out their natural sweetness and retains their gorgeous color. Tossed with vinaigrette and topped with toasted nuts, these beet wedges make a great salad.

Ingredients

Vinaigrette:
1 head garlic, roasted
3 tbsp. Sherry wine vinegar
1 tbsp. Dijon mustard
Salt and pepper
3⁄4 cup olive oil
3 lb. red and golden beets
1⁄2 cup walnuts, toasted and coarsely chopped

Steps

1. In a large bowl, mash the garlic to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.

2. While whisking, drizzle oil into mixture gradually until fully incorporated.

3. Roast whole beets until tender, peel, and cut into wedges. Toss in vinaigrette, and top with toasted nuts.

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