Beets in Roasted Garlic Vinaigrette
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.
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
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.