Beet and Roquefort Salad with Walnuts-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

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Title: Beet And Roquefort Salad With Walnuts

Categories: Side Dish

Yield: 6 Servings

 

8 md Beets

3 T Red Wine Vinegar

3 T Walnut Oil

1/2 c Walnut Halves,Shelled

1/4 lb Roquefort Cheese,Imported

Pepper,Freshly Ground

 

[Note: Taken from The Silver Palate Cookbook by Julee Rosso and

Sheila Lukins Revised 2007

I used Point Reyes Blue Cheese as it is my

favorite. If using 8-10 beets for this recipes they should be very very

small. I used 2 large beets tonight and that worked out perfectly.This

is one of my favs...cook it all the time. KO]

 

1. Wash the beets well, and trim the stems and roots without piercing

the skin. Drop the beets into a large heavy pot of boiling salted water

and cook until tender, 20-40 minutes, depending on the beets. Drain,

cook, and peel the beets, and cut into julienne.

 

2. In a mixing bowl, toss the beets gently with the vinegar and walnut

oil. Taste and add more of either if you like; there should be just

enough to coat the beets. Cover and chill until serving time.

 

3. To serve, toss the walnuts with the chilled beets and arrange in a

shallow serving bowl. Allow to return to room temperature. Crumble the

Roquefort evenly over the top and grind on black pepper. Serve

immediately.

 

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[Guest guest]

Have always been told and read that if you peel the beets before cooking they

will lose some of their color. Therefore I don't peel and I cut the top down to

4 " and the bottoms to about 1 " .

Luanne