Beets w Walnuts & Chives Serves 12-16

Place beets in a large pot and cover w water. Sprinkle w salt and stir. Heat to boil, reduce heat, and simmer until tender when pierce, about 40 min, removing smaller ones w slotted spoon as they are done. Rinse under cold water while removing skins and place in bowl. Set aside to cool. Preheat oven to 325. Spread walnuts out in small roasting pan and bake until fragrant, about 8 min. Pour onto a plate and set aside. Cut beet into bite-size wedges and place in large bowl. Drizzle w vinegar and oil, sprinkle w s&p, and toss to coat. Taste and adjust seasonings (this may be prepared a day in advance. Cover and refrig separately) To serve: heat beets in saucepan, bring to room temp or keep chilled as desired. Reserve some chives for garnish. Sprinkle beets w remaining chives and walnuts and toss to mix. Sprinkle w reserved chives.

Beets 4 lb, scrubbed, trimmed medium (about 20)
Nuts, Walnuts 0.5 c halves
Vinegar 0.25 red-wine
Olive Oil 0.25 c
Chives 1 small bunch, snipped