I’ll never understand why people don’t like beets—they’re wonderfully sweet and have a dense, meaty texture. When buying beets, I focus on what the leafy tops look like. The leaves should be fresh looking and dark green, not wilted. I shy away from baby beets, which I find to be unnecessarily pricey, as much as I stay away from huge rock-size ones. Heirloom tomatoes in a rainbow of colors add to this sunny summer salad—you won’t even miss the lettuce! Like all the vinaigrettes and dressings in this book, the recipe will make a fair amount. Leftover walnut vinaigrette will keep, covered, in the refrigerator for up to five days. It’s pretty thick and is ideal to spoon over grilled or steamed asparagus.
Recipe information
Yield
serves 4 as a main dish or 6 as a starter
Ingredients
Walnut Vinaigrette
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
Step 2
Blanch the green beans in the boiling water for only about 30 seconds; they become tender very quickly. Using a slotted spoon, remove the beans from the water and plunge into the ice bath to stop the cooking process and cool them down right away. This also sets their vibrant green color. Drain the beans in a colander and put in a mixing bowl.
Step 3
Bring the water back up to a boil. Add the beets. Cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes. To check for doneness, insert a paring knife into the centers; it should slide in without any resistance. Transfer the beets to the ice bath as well. Once the beets are completely cool, rub the skins off with paper towels. If using red beets, it’s wise to wear rubber gloves and put a piece of wax paper on your cutting board so you don’t stain everything red!
Step 4
Cut the beets in half or in quarters, depending on size. Add the beets to the green beans, along with the tomatoes. Dress with the vinaigrette, tossing with tongs to coat the salad evenly. Season with salt and pepper to taste. Divide the salad equally among chilled plates. Top with the blue cheese.
Walnut Vinaigrette
Step 5
Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.
