Beet and Walnut Salad

1. 1

   Preheat oven to 350F.

2. 2

   In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes.

3. 3

   Cool nuts and coarsely chop.

4. 4

   Trim beet stems to about 1/2 inch.

5. 5

   In a large saucepan simmer beets in water to cover until just tender, about 30 minutes.

6. 6

   Drain beets.

7. 7

   When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices.

8. 8

   While beets are still warm, in a bowl toss with vinegar.

9. 9

   Beets and nuts may be prepared 2 days ahead and chilled separately, covered.

10. 10

    Toss beets with nuts, oil, parsley, and pepper and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.