Unbeatable Red Beets and Walnuts

• To cook the beets:
  • 2 pounds (1 kg) beets, well-rinsed, unpeeled
  • 4 celery stalks, strings removed, cut into 2-inch (5-cm) lengths
  • 3 garlic cloves, minced
  • 2 teaspoons coarse sea salt
  • 1 small bunch of flat-leaf parsley
  • 1 bunch of cilantro
• To finish the salad:
  • 2 cups (200 g) walnuts, lightly toasted
  • Mounded ¼ teaspoon freshly ground coriander, or to taste
  • 3 garlic cloves, minced
  • 2 tablespoons best-quality red-wine vinegar
  • 1 cup (7 g) cilantro leaves, gently packed
  • Fine sea salt and freshly ground white pepper

Directions:

1. To cook the beets: 1.1. Place beets, celery, and garlic in a saucepan. 1.2. Add coarse salt, parsley, cilantro, and cover with 2 inches of water. 1.3. Boil over medium-high heat, then reduce to medium and cook for about 1 hour or until beets are tender. 1.4. Remove from heat and let cool slightly. Peel beets and cut into quarters. 1.5. Strain the cooking liquid, discard vegetables and herbs, and reserve ½ cup (125 ml) of the liquid.
2. While beets are cooking, place walnuts in a food processor and pulse until finely ground. Transfer to a large bowl.
3. Place cooked beets in the food processor, add reserved cooking liquid, and pulse until coarsely chopped. Transfer to the bowl with the walnuts.
4. Add coriander, minced garlic, and red-wine vinegar to the bowl and fold the ingredients together.
5. Mince cilantro leaves and stir into the beet mixture until thoroughly combined. Add sea salt and white pepper for seasoning.
6. Serve either at room temperature or chilled, in small bowls or espresso cups as a refreshing appetizer or first-course salad, accompanied by several romaine or other crisp lettuce leaves to scoop up and eat the beet salad.

Note: Depending on the acidity of your vinegar, you may want to add a bit more than is called for in the recipe, for the dish should be a good balance of sweet and tart.