Walnuts
|
2/3 cup
|
Walnut oil
|
½ tablespoon +
3 tablespoons |
Salt, smoked sea
|
|
Beets, golden, medium; one peeled, grated; two cut
into eight wedges
|
3
|
Olive oil, extra virgin
|
½ tablespoon +
1 ½ tablespoons |
Shallot, minced
|
1 ½ tablespoons
|
Balsamic vinegar
|
1 ½ tablespoons
|
Pepper, freshly ground
|
|
Radicchio, cored, shredded
|
1 head
|
Blue cheese, crumbled
|
2 ounces
|
- Preheat the oven to 350°F.
- Toast the walnuts on a baking sheet for 8 minutes, or until golden.
- Toss the walnuts with ½ tablespoon of walnut oil and a pinch of salt; set aside to cool.
- Set a steamer basket over 2 inches of water, and bring to a boil.
- Add the beets, cover, and steam for 25 minutes.
- Let cool slightly, and then rub off the skins.
- In a skillet over high heat, heat ½ tablespoon of olive oil.
- Add the steamed beets, and cook until blistered, about 3 minutes; transfer to a plate.
- In a bowl, whisk together the shallot, vinegar, 3 tablespoons of walnut oil, and 1 ½ tablespoons of olive oil.
- Season with salt and pepper.
- In a bowl, toss together the radicchio and grated beet with half of the dressing; transfer to a serving dish.
- In the same bowl, toss the cooked beets with the remaining dressing; mound on top of the radicchio mixture.
- Top with walnuts and blue cheese.
