Title: Beets with walnuts
 Categories: Beets
      Yield: 1 Servings
 
      6    Beets; scrub/trim to 1" stem
    3/4 c  Water
      2    Garlic cloves; unpeeled
      1 tb Olive oil
      1 tb Minced fresh coriander
  1 1/2 ts Red-wine vinegar; or to
           -taste
      1 ts Minced white part of
           -scallion
      5    Walnut halves; toasted and
           -chopped
 
  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.
  
  Serves 2
  
  Gourmet February 1993
  
  Per serving: 268 Calories; 14g Fat (45% calories from fat); 6g
  Protein; 33g Carbohydrate; 0mg Cholesterol; 262mg Sodium
  
  NOTES : Epicurious