Ingredients
4-6 small-medium yellow beets, well-scrubbed and washed, greens cut off for another use
2 garlic cloves, unpeeled
1 tablespoon olive oil
4 tablespoons red wine or other robust vinegar
4 tablespoons chopped scallions, whites only
3 tablespoons chopped cilantro leaves
Scant handful broken pecan meats, toasted in a skillet for approximately 10 minutes
Salt and Pepper
Directions
Cover beets and garlic cloves in water in a large saucepan. Boil until beets are tender, about 40 minutes. Remove vegetables from saucepan and set them aside to cool. When cool, squeeze garlic cloves out of their skins, then mash them in a bowl with the back of a spoon. Add olive oil and vinegar, mixing well.
Peel beets and slice into rounds about ¼ inch thick. Arrange beet slices on small plates, spooning garlic dressing over them. Divide and scatter the scallions, cilantro and walnuts over each plate, finishing lightly with salt and pepper.
This recipe is also linked to...
Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Yellow
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