May 1, 2009 § 3 Comments


There are a couple of my family members who are staunchly anti-beet.  Perhaps some of you shy away from this root vegetable with a tail.  But guys, I am telling you, this recipe will make you a convert.  I usually eat beets warm with a light vinaigrette, garlic, and Israeli feta.  But heart throb Mark Bittman posted another laugh-attack film about divorcing beets from its usual combo: these recipes are “taxing the ability of our goats to produce enough cheese for them”!

This recipe has no dairy products, but it’s creamy from blended walnuts.  It’s also addicting from the mild garlic and the light citrus dressing.

Finally, if you’re adamantly anti-beet and refuse to try this, you could, I suppose, make this dressing and put it on top of other root vegetables (carrots, parsnips, potatoes, and so on).

My recipe’s a little different from Bittman’s (less oil; more OJ).

3 large beets (red or golden)
1 head garlic (8-9 cloves)
1/2 cup walnuts, raw
2-3 tablespoons olive oil
1 orange, juiced (about 1/2 cup)



1.  Scrub beets.  Fill a large pot of water on the stove and place beets inside so they’re fully submerged.  Heat until boiling.  Simmer for approximately 1 hour (or until fork pierces the beet easily).

2.  Meanwhile, prepare sauce: Peel garlic.  Heat 2-3 tablespoons of olive oil in a medium-sized skillet.  When hot, place garlic in pan and cook until lightly browned on one side, about 2 minutes.

3.  Flip garlic and add walnuts.  Cook for another 2-3 minutes until garlic is browned on all edges and walnuts are fragrant and turning a darker shade of brown.  Keep a close eye; both burn easily. When the garlic and walnuts are done, set aside and cool completely.

4. After 10 minutes of cooling, add walnuts and garlic (and all oil) into a food processor with the juice of an orange.  Blend until fairly smooth, with a few walnut chunks for texture.

5.  When beets are fully cooked, drain the water and in a colander. Rinse with cool water until you’re able to handle the beet; then peel off all the layers.  Chop beets into bite-sized pieces and cover with dressing.  Serve warm or at room temperature.

Diet Notes: SCD-safe, gluten-free, vegan


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§ 3 Responses to THE BEST Beet Salad EVAH!

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