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Zana · August 14, 2011

Beets with Walnuts (Jagnteghi Aghtsan)

INGREDIENTS
6 medium size fresh beets
2 cups ground walnuts
2 cloves garlic, mashed
½ teaspoon salt
¼ cup vinegar
minced parsley

DIRECTIONS
• Cut off stalks to within one inch of the beet. Wash beets and boil them for thirty minutes or until they are firm but not too soft. Drain beets and peel them when cooled.

• Grate beets into a bowl, using a medium grate. Blend in walnuts. Combine garlic, salt and vinegar and mix into the beet mixture.

• Spoon into shallow dish and refrigerate. Garnish with minced parsley prior to serving.

Yield: 6 or more servings

Zana’s Notes:
• I’ve used pecans or almond slivers instead of walnuts.
• Adjust amount of garlic as per your taste.
• I’ve used minced cilantro instead of parsley.
• I’ve also added baby radish leaves or arugula to the dish for an added peppery flavour and crunch.

August 14, 2011	#14
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Root Crops - Carrots, Beets, Turnips, Radish, Parsnips Beets with Walnuts (Jagnteghi Aghtsan) INGREDIENTS 6 medium size fresh beets 2 cups ground walnuts 2 cloves garlic, mashed ½ teaspoon salt ¼ cup vinegar minced parsley DIRECTIONS • Cut off stalks to within one inch of the beet. Wash beets and boil them for thirty minutes or until they are firm but not too soft. Drain beets and peel them when cooled. • Grate beets into a bowl, using a medium grate. Blend in walnuts. Combine garlic, salt and vinegar and mix into the beet mixture. • Spoon into shallow dish and refrigerate. Garnish with minced parsley prior to serving. Yield: 6 or more servings Zana’s Notes: • I’ve used pecans or almond slivers instead of walnuts. • Adjust amount of garlic as per your taste. • I’ve used minced cilantro instead of parsley. • I’ve also added baby radish leaves or arugula to the dish for an added peppery flavour and crunch.