Walnut, carrot and beet salad

 
                       Walnut, Carrot And Beet Salad
 
 Recipe By     : Cooking Live Show #CL8927
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           minced shallot
    1                    garlic clove -- minced
    4      teaspoons     red wine vinegar
    4      teaspoons     lemon juice
      1/2  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
 
 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
 
 
 
 
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