<< Back

Beets with Toasted Walnuts










































2  bunches beets (red, striped, or golden) approx. 1.5 lbs.















2 T. toasted walnuts





















shaved Parmesan





















2 T. minced parsley





















2 t. herbal vinegar




















2 t. balsamic vinegar





















3 T.extra virgin olive oil





















tt salt






















tt pepper














































































































































































1. Wash beets and cut stems leaving approximately 2 inches.

Place in sauce pan covering the beets with water.  Bring beets to a boil turning heat down to a simmer.  Beets are done when they are easily pierced with a fork.  Approx. 15 minutes

2. While beets are simmering, toast walnuts in a medium skillet.  Shake nuts to toast evenly.  Toast for approximately 5 minutes or until nuts are fragrant.

3. Shave parmesan using a vegetable peeler.  Set aside.

4. Combine herbal vinegar, balsamic, salt and pepper to taste, and olive oil.  Set aside.

5. Mince parsley.

6. Drain and cool beets.  Trim stems and remove skin.  Use a paper towel to rub beets and remove skin.  Cut beets into wedges and place on a platter.

7. Drizzle vinaigrette over beets, sprinkle with parsley, walnuts and shaved parmesan.

8. Adjust seasonings and serve



Sign Up
Subscribe to our Newsletter

Search recipes

Weekly Harvest Report


Farmhouse News
2019 CSA Calendar


Recipe Product Tags
On the Farm
What's In Season?
Follow Us!