Beets With Garlic-Walnut Sauce

Yield: 4 very tasty servings

• 2 pounds red beets, about 4 large, trimmed of greens
• 1/4 cup olive oil
• 6 cloves garlic, peeled
• 1/2 cup walnuts
• 2 tablespoons to 1/4 cup freshly squeezed orange juice
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley leaves, for garnish.

1. Pre-process the beets as in here, until a thin-bladed knife pierces each with little resistance. They may cook at different rates; remove each one when it is done. Make sure they are indeed soft, as there is no plan for further roasting.

2. Meanwhile, put oil in a skillet over medium-low heat.
3. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes.
4. Add walnuts and continue to cook until they begin to color, about another 4 minutes.
5. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Mind that the paste is not too thick. My first effort seemed difficult to mix in with the beets at the end.  When in doubt you may try a drop of olive oil or orange juice, here rather than at the very end.
6. Add orange juice to taste and sprinkle with salt and lots of pepper.
7. After beets have cooled, peel off skins.
8. Slice beets into wedges or cubes and toss with dressing.
9. Taste and adjust seasoning, garnish with parsley, and serve.

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