This recipe is courtesy of Mark Bittman from the New York Times, (the original recipe can be found here) and is one of my absolute favorite ways to prepare beets. The preparation time is a bit longer than most of the recipes I feature, but is mostly hands off while the beets are roasting.
4 large beets, trimmed of greens
¼ cup olive oil
6 cloves garlic, diced
½ cup walnuts, finely chopped
2 tbsp to 1/4 cup freshly squeezed OJ
½ cup chopped fresh flat parsley leaves
1. Preheat oven to 400 °F.
2. Wash beets and while they are still wet wrap in foil (individually). Place on a baking pan and bake ~60-90 minutes. Beets are ready when they can be pierced easily by a thin knife.
3. About 20 minutes before beets are done, begin preparing sauce. Heat oil in skillet.
4. Add garlic and sautee about 6 minutes. Add a little bit of water during this time, ~1/3 cup.
5. Add chopped walnuts and let soften about 4 minutes. Add orange juice at ~2 mintues.
6. Let mixture cool slightly, blend to finer consistency in food processor. (If using a blender take caution to leave lid slightly open to avoid heat explosions!)
7. Place mixture back into skillet. Let beets cool enough to handle and peel off skins. Chop beets into cubes or wedges and add to skillet mixing with dressing. Reheat over low-medium heat. Add chopped parsley at this time, allow to wilt slightly, ~3 minutes.
8. Add freshly ground sea salt and pepper to taste.