CROCK POT:

6 red or yellow or rainbow striped beets

2 quarts water

1/2 cup red wine vinegar

Salt and pepper to taste

Thoroughly wash beets in cold water. Place in a crock-pot and cover with water, vinegar and salt and pepper. Cover with lid and cook on high until fork tender (approx 2 hours). Turn crock-pot off and cool in water. Remove beets from water and peel skin. Store in container with cooled cooking liquid.

OVEN ROASTED BEETS

6 red or yellow or rainbow beets

1 TBSP extra virgin olive oil

Salt and pepper to taste

Thoroughly wash beets with cold water. Toss beets with salt and pepper and olive oil. Place in roasting pan and cook @375 degrees until fork tender, approximately 1 hour. Cool and peel.

ROASTED WALNUTS

Toss 1 cup walnuts with 1 tbsp melted butter in bowl and season with salt and pepper. Toast in oven at 325 degrees for 5 minutes.

VINAIGRETTE:

1/2 cup red wine vinegar

1 cup olive oil

1 small shallot

1/8 tsp. minced garlic

1 TBSP Dijon mustard

Salt and pepper to taste

Combine all ingredients in blender and puree.