Beets in Roasted Garlic Vinaigrette
Roasting beets brings out their natural sweetness and retains their gorgeous color. Tossed with vinaigrette and topped with toasted nuts, these beet wedges make a great salad.
1 head garlic, roasted
3 tbsp. Sherry wine vinegar
1 tbsp. Dijon mustard
Salt and pepper
3⁄4 cup olive oil
3 lb. red and golden beets
1⁄2 cup walnuts, toasted and coarsely chopped
- In a large bowl, mash the garlic to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.
- While whisking, drizzle oil into mixture gradually until fully incorporated.
Roast whole beets until tender, peel, and cut into wedges. Toss in vinaigrette, and top with toasted nuts.