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Beet Salad with Blue Cheese and Walnut Vinaigrette Recipe

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This recipe for Beet Salad with Blue Cheese and Walnut Vinaigrette, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Kaplan
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds beets (use canned)
2 tbsp. extra virgin olive oil
2 tbsp. walnut oil
1/4 cup walnut halves, toasted in the oven for 8 minutes at 350.
1 cup (about 4 oz.) blue cheese
Kosher salt and freshly ground pepper to taste
2 bunches of arugula, washed and dried.
1 head of leafy green lettuce washed and dried
1/2 cup walnut vinaigrette

Directions:
Directions:
Cut beets into a 3/4-inch dice. Put beets in a bowl. Add lettuce, arugula and walnuts.
To make vinaigrette, whish 4 tbsp. sherry vinegar, 2 tbsp. finely diced shallots and kosher salt and freshly ground pepper to taste; slowly whish in 4 tbsp. each walnut oil and extra-virgin olive oils; makes a 1/2 cup.
Drizzle salad with vinaigrette and toss gently. Garnish each with 1 tbsp. of crumbled blue cheese

 

 

 

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