Armenian Beet Salad

Preheat the oven to 350°F.

Place whole beets (with the skins intact) on a foil lined baking sheet.

Roast in the oven for 45 minutes or until a toothpick can be easily inserted into the center of each beet. Remove from the oven and allow to cool at room temperature for about 30 minutes or until beets can be handled comfortably.

While the beets are cooling, spread the walnuts out on a baking sheet and roast in the hot oven for 8 to 9 minutes or until they're toasted and they begin to brown. Remove walnuts from the oven and cool to room temperature. Chop into uniform pieces and set aside.

When the beets have cooled, use a paper towel to rub off the skins. If the skins stick or are difficult to remove, use a pairing knife to remove them while preserving as much of the beet as possible.

Dice the beets into ¼-inch cubes and store them in the refrigerator overnight or until cooled through.

Mince the garlic, then sprinkle the salt across the cutting board. Use the edge of the knife to press down and smear the garlic pieces into a paste with the salt.

Mix the garlic paste with the sour cream until thoroughly blended.

Combine the sour cream, diced beets and walnuts in a bowl and toss well.

Serve cold and enjoy!