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