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  1. Salmon Mousse
  2. Chicken Marbella
  3. Beet and Roquefort Salad with Walnuts
Book Description
With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness.
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The Silver Palate Cookbook
Beet and Roquefort Salad with Walnuts
Recipe from: The Silver Palate Cookbook
by Julee Rosso,Sheila Lukins
Cookbook Heaven  at  Recipelink.com
This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table. As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.
Makes: 6-8 portions
  • 8 to 10 medium-size beets
  • 3 tablespoons red wine vinegar
  • 3 tablespoons walnut oil
  • 1/2 cup shelled walnut halves
  • 1/4 pound imported Roquefort cheese
  • freshly ground black pepper, to taste
  1. Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel 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 to taste. Serve immediately.
More From This Book
  1. Salmon Mousse
  2. Chicken Marbella
  3. Beet and Roquefort Salad with Walnuts
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