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Beets In Walnut Sauce

jewish, rice, russian, salads, vegetables

1 lb pickled beets (see recipe), cut int; o 1/2 cubes
1/2 cup walnuts, shelled & chopped very fin; e
1 medium (1/2 c) onion, chopped fine
1 teaspoon ground coriander
2 cloves garlic, put through a press
1/4 cup liquid from pickled beets

1. Mix everything together, toss salad well, & refrigerate. Serve cold or at room temp. Serves 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

Yield: 1 pint

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