Curried Beet Salad

Remove any greens from the beets, and rinse clean. Slice within the beet just below the stalk. Place beets in a pot of boiling water.

While the beets are cooking, chop the walnuts and toast lightly on a dry frying pan

Mix the olive oil, lemon juice, salt and curry powder in a small bowl. Taste, and add red wine or balsamic vinegar to adjust the acidity as required.

Cook the beets until done but still firm. A fork pressed into the beets should encounter some resistance

Drain the beets and immediately immerse in cold water to cool them. Slide off the skins.

On a cutting board that you don\’t mind turning dark red, slice the beets in half from top to bottom, then slice each half into quarter inch wedges. Add to a salad bowl.

Toss the beets with the dressing, sprinkle the walnut pieces on top, and serve warm or cool.