Photo and Recipe by Tod Dimmick
Cooked beets are a terrific foundation for many dishes. This quick salad brings a melange of flavors, and could serve as either a side dish or a light entree.
Prep time: 10 minutes (not including time required to cook beets!)
Cook time: 10 minutes
4-5 TB olive oil3 TB chopped fresh sage leaves, coarsely chopped
1/4 cup capers, drained
3 cups cooked beets, cut into 1/2 inch pieces (2 large or 4 medium-size beets)
1/4 cup chopped walnuts
1/2 tsp. freshly ground black pepper
salt to taste
shredded Parmesan cheese (optional)
Heat the oil in a large skillet or saute pan over medium heat and cook the sage for 1-2 minutes, or until sage leaves are crisp. Add the capers and beets and cook for 5 minutes, stirring occasionally, or until beets are heated through. Add the walnuts, salt, and pepper, and stir to mix (this can be done in a serving bowl.)
Serve, sprinkling with Parmesan cheese.