Beet and Red Onion Salad

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large pot of water over medium heat, add beets; bring to a boil. Let boil for 40 minutes or until tender; drain and let cool. Once cool, peel off skins and cut into thin wedges.

4. In a large skillet over medium heat, add 1 tablespoon oil. Once hot, add garlic and cook for 2 minutes. Add walnuts and cook for 3 minutes or until they begin to brown; remove from pan and let cool.

5. Place in a food processor and process until a paste forms; add lemon juice, vinegar and salt and pepper to taste. Process until smooth.

6. Return skillet to medium heat and add remaining oil. Once hot, add onion and cook for 2 minutes or until tender; add beets and cook for 5 minutes.

7. Transfer to a large serving dish and add walnut mixture; toss to coat well. Serve garnished with pepitas and parsley.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!