Title: Beets in Walnut Sauce
Categories: Jewish Georgian Israel Salad
Yield: 1 Pint

1	lb	Pickled Beets (see recipe), cut into 1/2 " cubes
1/2	c	Walnuts, shelled & chopped very fine
1	md	(1/2 c) onion, chopped fine
1	ts	Ground coriander
2		Cloves garlic, put through a press
1/4	c	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

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