Beet and Walnut Salad

• 1/4 cup walnuts
• 4 medium beets (about 1 1/2 pounds)
• 1 1/2 tablespoons Sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh flat-leafed parsley leaves
• freshly ground black pepper

1. Preheat oven to 350F.
2. In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes.
3. Cool nuts and coarsely chop.
4. Trim beet stems to about 1/2 inch.
5. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes.
6. Drain beets.
7. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices.
8. While beets are still warm, in a bowl toss with vinegar.
9. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
10. Toss beets with nuts, oil, parsley, and pepper and season with salt.

walnuts, beets, sherry vinegar, extravirgin olive oil, flatleafed parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/beet-and-walnut-salad-15131 (may not work)