Yield: Makes 2 Cups
3 large beets, washed
¾ cup walnuts, finely chopped or minced in a food processor
2 cloves garlic, minced
¼ cup onion, minced
3 Tbsp cilantro, finely chopped
2 Tbsp. parsley, finely chopped
½ tsp. ground coriander
¼ tsp. ground fenugreek
Pinch Cayenne pepper
2 ½ Tbsp. white wine vinegar, or more to taste
3 Tbsp. water
Kosher salt to taste
Oven Temperature: 530-560 degrees
Place the beets in a roasting pan with a half an inch of water and cover tightly with foil.
Flame Height: 3
Roast in the center of the oven for about an hour depending on the size of the beets. They should be easily pierced with the tip of a knife. Set aside to cool, then peel under running water. Chop into fine pieces, or mince in a food processor.
Combine all ingredients in a bowl and mix well. Season with salt. Alternatively, you may mix everything in the food processor together by pulsing. Leave a little bit of texture; don’t turn into a purée.
Serve with bread or crostini as an appetizer, or as a side dish.