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Beet and Roquefort Salad with Walnuts
6 to 8
portions- Difficulty
Easy
By Julee Rosso and Sheila Lukins
Published 1982
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 10 3 tablespoons 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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