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1
Arrange the beets in a single layer in a microwave-safe shallow dish.
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2
Add the water, cover with microwave-safe plastic wrap, and cook in a microwave at full power for 8 minutes.
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3
The beets will be hot and barely cooked; this step makes it easier to peel them without losing a lot of their juice.
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4
Hold under cold running water until the beets are cool enough to handle.
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5
Trim off the tough stem ends of the beets, peel with a vegetable peeler, and cut the beets into quarters Put in a 5- to 6-quart slow cooker.
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6
Mix the orange juice, oil, half of the garlic, 1/2 teaspoon of the salt, and the pepper in a small bowl.
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7
Pour over the beets and toss to coat.
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8
Cover the cooker and cook for 2 to 3 hours on high, or 4 to 5 hours on low, until the beets are fork-tender.
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9
While the beets are cooking, toast the walnuts in a small dry skillet over medium heat, stirring constantly, until lightly browned and aromatic, about 4 minutes.
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10
Cool briefly and chop finely.
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11
Chop the remaining garlic and mix with the walnuts, orange zest, the remaining 1/4 teaspoon salt, and the parsley; set aside.
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12
Remove the beets from the cooker with a slotted spoon and place in a serving bowl.
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13
Sprinkle the walnut gremolata on top and serve.
