Recipe: Salad Beets


2 parts Golden balsamic vinegar
1 part olive oil
1 pinch ground walnuts
1 pinch salt


Mix together vinegar, olive oil, nuts and salt. Wash beets and cut off tops & tails. Steam until tender, 20-30 minutes. Let cool 5 minutes, then peel and slice. Add to dressing, toss to cover and let stand at least 1 hour before eating. Keeps 3-4 days in the fridge, covered. Let come to room temp before serving.