Saveur

Photo: Ben Fink

2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets
peeled and cubed
1/4 cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. Serve with wedges of blue cheese on the side.

SERVES 4

This article was first published in Saveur in Issue #61