You are here: Home » Recipes » Pickled Beets with Walnut Sauce Pickled Beets with Walnut Sauce Recipe by Relish ContributorKitchen Tested Yield 4 servings Cooked in a water and vinegar bath and tossed with a walnut sauce, these beets will steal the show. PrintEmail You can use 2 cups diced or sliced drained canned beets as an alternative to fresh for this recipe if you prefer. Ingredients Boiled Beets:1 pound fresh beets (3 medium size), ends trimmed, skin on, washed well Water3 bay leaves1 tablespoon red wine vinegar Salt, to tasteWalnut Sauce:1/2 cup shelled walnuts2 garlic cloves, peeled3 to 4 tablespoons cooking liquid from beets1 teaspoon ground coriander seeds1/4 cup red wine vinegar Salt and freshly ground black pepeprGarnish:4 Boston or Bibb lettuce leaves, optional Red onion rings, optional Instructions To make beets: Place beets in a saucepan and cover with water. Add bay leaves, vinegar and salt. Bring to a boil and cook 40 to 45 minutes until tender, adding more water if needed. Stick a knife in beets to see if they are tender. Remove from cooking liquid when tender, reserving about 1/4 cup cooking liquid; plunge beets into cold water to stop cooking. Drain beets and rub skins off; dice into 1/2-inch cubes. Place beets in a bowl. To make sauce: Place all ingredients in a blender or a food processor fitted with the metal blade and process or puree until smooth. Add sauce to beets and toss to combine. Chill 20 minutes. To garnish: Serve beets alone or over Bibb or Boston lettuce garnished with thin-sliced red onion rings, if desired.