Beet & Walnut

by Molly Shuster


  • 3 medium red or yellow beets, washed and scrubbed
  • 1/3 cup walnuts, toasted
  • 1 clove garlic, chopped
  • 1 cup extra virgin olive oil
  • 3/4 cup grated Parmesan cheese
  • Sea salt and pepper, to taste
Beet & Walnut

Elizabeth Cecil

Preheat oven to 400 degrees. Arrange the beets on a sheet of aluminum foil and seal to make an airtight packet, and place packet on a baking sheet. Roast until tender, about 1 hour. Remove from the foil and cool to room temperature. Peel and roughly chop. Place the beets, walnuts and garlic in a food processor and pulse until finely chopped. Add the olive oil and Parmesan. Blend until textured, but largely smooth. Salt to taste.

Yield: About 2 1/4 cups