Name: Beet and Roquefort Salad with Walnuts
Yield: 6 to 8 portions
Ingredients: Freshly ground black pepper, to taste; ¼ pound imported Roquefort cheese; 3 tablespoons walnut oil; ½ cup shelled walnut halves; 3 tablespoons red wine vinegar; 8 to 10 medium-size beets

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

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.

Ingredients

8 to 10 medium-size beets
3 tablespoons red wine vinegar
3

Method

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 to 40 minutes, depending on the beets. Drain, cool, and peel the 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 i

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Ingredients

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