*Toasting raw nuts will crisp them and enhance their flavor. You may do this is a dry skillet, stirring until the nuts are lightly golden and smell good. Baking at 300℉ for 8-10 minutes or until lightly golden is another option. To do this, simply spread the nuts in an even layer on an ungreased, rimmed baking sheet. Check a few minutes early to avoid burning. If you use nuts frequently, you can toast a larger quantity than need for a given recipe. Once cooled completely, refrigerate the unused portion in an airtight container where it will maintain freshness for a month or more.
A few more things…
•Prefer another nut－or no nuts? Walnuts complement nicely, as do pepitas (pumpkin seeds). A mix of several is fair game, too.
•When available, I’ve made this salad with a mix of golden beets and/or wax beans. The flavor change is modest and the visual appeal is heightened.
•If your beets include fresh greens, you may roughy chop them and add to the salad. I’ve also tossed in some arugula prior to serving. If you like this idea and expect leftovers, I recommend adding tender greens (like arugula; beet greens are heartier) only to the portion being consumed immediately, as they tend to wilt in the fridge over time.