Beets And Green Beans In Walnut Vinaigrette Recipe - beets

Method

• 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.