- 1/4 cup walnuts
- 4 medium beets (about 1 1/2 pounds)
- 1 1/2 tablespoons Sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh flat-leafed parsley leaves
- freshly ground black pepper
- Preheat oven to 350°F.
- In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
- Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
- Toss beets with nuts, oil, parsley, and pepper and season with salt.