This recipe is from The Silver Palate Cookbook and doesn’t need any modifications to meet UnDiet guidelines.
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.
6 to 8 portions