Walnut, Carrot And Beet Salad

Recipe Ingredients

1/4 cup	23g / 0.8oz	Minced shallot
1		Garlic clove - minced
4 teaspoons	20ml	Red wine vinegar
4 teaspoons	20ml	Lemon juice
1/2 cup	118ml	Walnut oil - plus
2 tablespoons	30ml	Walnut oil
2 tablespoons	30ml	Finely-chopped walnuts
3 cups	330g / 11oz	Finely-shredded carrots
3 cups	711ml	Finely-shredded peeled raw beets - with tops saved,
		And washed
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Blue cheese - crumbled

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8927)

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