Beets And Green Beans In Walnut Vinaigrette Recipe
- 2 lb beets, red, golden brown and/or possibly striped
- 2 Tbsp. sherry vinegar
- 4 tsp balsamic vinegar
- 1/2 tsp Salt Freshly-grnd black pepper to taste
- 2 Tbsp. walnut oil
- 1/2 c. extra virgin olive oil
- 1/4 c. extra virgin olive oil
- 2 Tbsp. walnut oil
- 2 x shallots chopped
- 2 Tbsp. sherry vinegar
- 2 tsp salt
- 2 lb green beans
- 1 c. walnut pcs
- Beets: Scrub beets, leaving tails and 1 inch of stem attached.
- Roast beets in 13- by 9-inch glass baking dish with 1/4 inch water, covered with foil, at 400 degrees till tender, about 40 min.
- Rinse beets under running water to remove peel.
- Cut in quarters.
- Set aside.
- Mix Sherry vinegar, balsamic vinegar, salt and pepper to taste in bowl large sufficient to hold beets.
- Add in walnut oil and extra virgin olive oil and mix well.
- Add in beets to dressing while still hot and mix to coat well.
- Taste and adjust seasonings.
- Beets may be made 1 day before.
- Green Beans: Combine extra virgin olive oil, walnut oil and shallots in small bowl and let stand at least 1 hour.
- Whisk together vinegar and salt in another small bowl and set aside.
- Snip off ends of green beans and throw away.
- Blanch beans in boiling salted water till crisp-tender, 3 to 5 min.
- Drain and immediately plunge beans into ice water to stop cooking process and preserve color, 1 to 2 min.
- Drain well and wrap in towel till ready to serve.
- Toast walnuts at 400 degrees till fragrant, about 5 min.
- Coarsely chop.
- Combine shallot and vinegar mixtures and toss with green beans just before serving.
- Mound marinated beets in center of serving platter and surround with beans.
- Sprinkle with walnuts.
- This recipe yields 8 to 10 servings.
beets, sherry vinegar, balsamic vinegar, black pepper, walnut oil, extra virgin olive oil, extra virgin olive oil, walnut oil, shallots, sherry vinegar, salt, green beans, walnut pcs
Taken from cookeatshare.com/recipes/beets-and-green-beans-in-walnut-vinaigrette-83206 (may not work)