Beets with Garlic and Walnut OilPrint this PageEduardo Miranda, the culinary wizard behind the wonderful food prepared at Formaggio Kitchen shares this simple yet elegant summer recipe.
1 1/2 pounds beets, boiled
3 - 5 cloves of garlic, minced
3 tbsp Jean LeBlanc Walnut Oil
3 tbsp Solera 77 Riserva Sherry Vinegar
Salt and Pepper to taste
Peel and chop beets coarsely. Toss with remaining ingredients. Equally delicious if served hot, warm, or cool!