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Beet and Roquefort Salad with Walnuts Recipe

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This recipe for Beet and Roquefort Salad with Walnuts, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8-10 medium size beets
3 T. red wine vinegar
3 t. walnut oil
1/2 cup shelled walnut halves
1/4 lb. imported Roquefort cheese
freshly ground pepper to taste

Directions:
Directions:
1. 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 40 min, depending on the beets. Drain, cool, and peel beets, and cut into julienne.

2. 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 just be enough to coat the beets. Cover and chill until serving time.

3. 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.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Silver Palate cookbook

 

 

 

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