Walnut, carrot and beet salad

1 Servings

Ingredients

Quantity Ingredient
¼ cup Minced shallot
1 Garlic clove; minced
4 teaspoons Red wine vinegar
4 teaspoons Lemon juice
½ cup Walnut oil plus 2 tablespoons
2 tablespoons Finely chopped walnuts
3 cups Finely shredded carrots
3 cups Finely shredded peeled raw beets, with tops saved and washed
Salt and pepper to taste
6 ounces Blue cheese; crumbled

Directions

In a bowl, whisk together the shallot, garlic, red wine vinegar, and lemon juice. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper and mix in the chopped walnuts.

In separate bowls, toss carrots with half the dressing and the beets with the remaining half.

Set aside.

In a medium skillet, heat 2 tablespoons of the walnut oil. Quickly saute the beet tops until wilted. Divide among four serving plates and top with carrot salad and beet salad. Sprinkle with blue cheese and serve immediately.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8927 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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