Spiced Beet Puree With Walnut Oil

• 6 medium-sized beets (about 2 pounds), with 1-inch of stem attached
• 2 large cloves garlic, unpeeled
• 2 bay leaves
• 4 cloves
• 4 allspice berries
• 1 teaspoon walnut oil
• 2 teaspoons salt

1. Preheat oven to 400 degrees.
2. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice.
3. Wrap up into a package and roast until beets are tender, about 2 hours.
4. Open the package, cut the stems off the beets and peel.
5. Place the beets in a food processor and process until smooth.
6. Stir in the walnut oil and the salt.
7. Divide among 4 plates and serve immediately.

beets, garlic, bay leaves, cloves, berries, walnut oil, salt

Taken from cooking.nytimes.com/recipes/1332 (may not work)