We all know beets are rich in iron, dietary fiber, vitamin C, magnesium and potassium, and are a very good source of folate and manganese.  Carolyn writes in her article inside that walnuts have become the most valuable "healthy" nut for consumption due to their Omega-3 content that helps both reduce the level of "bad" cholesterol and prevent cardiovascular disease, just to name a few of walnuts’ benefits.  Ounce for ounce, walnuts provide the same amount of calcium as any soft cheese.   

Why the asterisk by “roasted?”  Because you can roast beets (wash, cut off tops, wrap in foil and put on cookie sheet in a 350 degree oven for about 45 minutes, or until beets are easily pierced with a small sharp knife) or, if it seems easier to you, steam washed and trimmed beets for 15-18 minutes, until crisp and tender.  Roasting imparts a richer flavor, but roasting or steaming – the dish works either way.

Place roasted or steamed beets in a colander.  Cool under running water to stop cooking.  Drain thoroughly.  Combine dressing in a large bowl.  Cut beets into bite-size pieces or wedges (depends upon size of beets).  Add warm beets and onions to dressing.  Toss until beets are well-coated.

How to serve?  Lots of ways, but in our kitchen, we place a sprig of kale, arugula or mesclun mix on each plate.  Spoon equal amounts of beets onto each.  Place ¼ cup walnuts in corner of each plate and 3 tb feta in another corner.  Alternatively, you can add walnuts and feta to beet mixture and toss all together.  Then after dishing out, garnish with a few extra or reserved walnuts.  Shop for gold and red beets on Tuesdays, our organic produce day.  Golden beets make this salad very pretty and they don’t discolor other the other ingredients.  I like a combination of red and golden best.

Makes 6-8 servings

2 pounds organic beets, red or golden	1 tsp garlic powder
1 cup halved, sliced organic red onion	1 tsp dried oregano leaf
1/3 cup walnut oil	1 tsp dried basil leaf
1/3 cup raw apple cider vinegar	1 tsp dried thyme leaf
2 tb lemon juice	1 tsp dried tarragon leaf
2 tb dill weed	1 c walnuts (or more!)
2 tsp Spike, an old-fashioned Oprah favorite	¼ lb feta, crumbled
½ tsp allspice

Why the asterisk by “roasted?”  Because you can roast beets (wash, cut off tops, wrap in foil and put on cookie sheet in a 350 degree oven for about 45 minutes, or until beets are easily pierced with a small sharp knife) or, if it seems easier to you, steam washed and trimmed beets for 15-18 minutes, until crisp and tender.  Roasting imparts a richer flavor, but roasting or steaming – the dish works either way.

Place roasted or steamed beets in a colander.  Cool under running water to stop cooking.  Drain thoroughly.  Combine dressing in a large bowl.  Cut beets into bite-size pieces or wedges (depends upon size of beets).  Add warm beets and onions to dressing.  Toss until beets are well-coated.

How to serve?  Lots of ways, but in our kitchen, we place a sprig of kale, arugula or mesclun mix on each plate.  Spoon equal amounts of beets onto each.  Place ¼ cup walnuts in corner of each plate and 3 tb feta in another corner.  Alternatively, you can add walnuts and feta to beet mixture and toss all together.  Then after dishing out, garnish with a few extra or reserved walnuts.  Shop for gold and red beets on Tuesdays, our organic produce day.  Golden beets make this salad very pretty and they don’t discolor other the other ingredients.  I like a combination of red and golden best.