- 1 bunch beets, scrubbed and trimmed, leaving about 1 inch of the stems attached
- 3/4 cup water
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon minced fresh coriander
- 1 1/2 teaspoons red-wine vinegar, or to taste
- 1 teaspoon minced white part of scallion
- 5 walnut halves, toasted and chopped (about 2 teaspoons)
In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power (100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.
* I might add a little tasty goat cheese or feta sprinkled over the top.
Gourmet, February 1993