BEET AND ROQUEFORT SALAD WITH WALNUTS
"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."
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
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.
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.
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.
Makes: 6-8 portions
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
"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."
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
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.
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.
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.
Makes: 6-8 portions
Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
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