by guest blogger Maya Rodale, writer of historical tales of true love and adventure
This is the perfect salad for 2...or a nice side dish for a few.
- 4-5 small-ish beets, or 2-3 large ones
- 3 cloves garlic
- Handful of walnuts
- Preheat oven to 400 degrees.
- Wash the beets. Peel the garlic. Wrap the beets and the garlic in tinfoil and place in the oven. Roast for about 1 hour, or until a knife goes through easily. It's OK if the beets are still firm after roasting.
- When they're finished, the beets should be really easy to peel. Just be careful--they're hot! Also, be careful because that red juice gets everywhere! Rinse your hands and cutting board when you're done. Chop the beets into bite-size pieces.
- Meanwhile...toast the walnuts in a cast-iron skillet over medium heat.
- 3 teaspoons olive oil
- 1 teaspoon vinegar (I like red wine)
- 1 small shallot, minced
- 3 roasted garlic gloves, mashed up
- Dash of salt
Maya Rodale is the author of multiple historical romance novels, as well as the nonfiction book Dangerous Books for Girls: The Bad Reputation of Romance Novels, Explained. She has a Master's degree from New York University and lives in Manhattan with her darling dog and a rogue of her ownmayarodale.com. Her latest book is The Tattooed Duke.
For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com
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