Beet Salad with Blue Cheese and Walnut Oil Dressing
Here is a salad that showcases the flavors of Fall. Walnut oil adds a delicate, nutty taste and rich perfume to the dressing in this recipe. A L’ Olivier produces virgin nut oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed. You can boil or roast the beets and slip the skins while warm. Cook the golden beets separately from the red beets.
Use your favorite blue cheese. An American version like Point Reyes or Oregon Blue would be appropriate for Thanksgiving dinner. The optional garnish of orange segments and raspberries adds a jewel like quality to this simple and earthy salad. Blood oranges would be even prettier.
INGREDIENTS for the vinaigrette
2 tablespoons A L’ Olivier Walnut Oil
1 tablespoon sunflower or grapeseed oil
1 tablespoon A L’ Olivier Tarragon Vinegar
½ teaspoon Fallot Dijon Mustard
Ingredients for the salad
4 medium beets, cooked and cut into thick slices
4 medium golden beets, cooked and cut into thick slices
2 oz. blue cheese, crumbled
2 oz. toasted walnuts, coarsely chopped
Raspberries and/or orange segments for garnish (Optional)
Fresh chives or tarragon, finely chopped for garnish (Optional)
Fleur de sel to taste
Fresh ground black pepper to taste
Make the walnut oil vinaigrette.
In a small bowl, whisk together the tarragon vinegar and Dijon mustard. Whisk in the walnut and sunflower oils until emulsified.
Compose the salad.
Toss the beets and orange segments with the dressing.
Sprinkle the blue cheese and walnuts over.
Garnish with a few raspberries.
Finish the plate with the chopped fresh herbs, a couple of grinds of pepper and a pinch of fleur de sel.