This salad has changed the minds of many who previously found beets overpowering. The Sherry vinegar provides a nice accent, though balsamic vinegar also will work. The walnuts may be replaced with pine nuts, pecans, or slivered almonds.

　　

Ingredients

Serves 4 as a first course

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Toss beets with nuts, oil, parsley, and pepper and season with salt.