Roasted Beets with Walnuts

Ingredients

• Beets

  raw

  2 beet or 164g

• Black walnuts

  dried

  ¼ cup, chopped or 31g

• Balsamic vinegar

  1 tbsp or 16g

• Olive oil

  1 tbsp or 14g

• Thyme

  dried

  ¼ tsp, leaves or 0.3g

Directions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the beet into bite-sized pieces.
3. In a bowl, toss the cubed beet with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.
4. Spread the beet pieces on a baking sheet and roast in the oven for 20 minutes, or until tender.
5. While the beets are roasting, chop the walnuts into smaller pieces.
6. In a small bowl, mix the remaining 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, and thyme.
7. Once the beets are roasted, let them cool slightly, then toss them with the chopped walnuts and the dressing.
8. Serve the salad warm or at room temperature.