OUR FAVORITE RECIPES - BEET SALAD WITH STILTON AND WALNUTS
KEEPING IN LINE WITH THIS CRAZY WEATHER!
Of course, we had to go with a more fall recipe today because of this crazy cool weather. Besides, Stilton is a type of cheese in case you were wondering.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Ingredients:
1/3 cup walnut halves
2 lb red or yellow beets
2 tablespoons olive oil
Salt and freshly ground pepper
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 1/2 cups loosely packed watercress, tough stems removed
3 oz Stilton cheese, crumbled
Directions:
Preheat oven to 375 degrees. Spread the walnut halves on a baking sheet and toast until lightly browned and fragrant, 5-7 minutes. Remove from the oven and let cool. Leave the oven set at 375 degrees.
Rinse each beet with cold water and trim away all but 1/2 an inch of the stem. Put the beets in a shallow baking dish and drizzle with the olive oil. Roll the beets to coat them with the oil and season with salt and pepper. Cover with aluminum foil.
Bake the beets until tender when pierced with a knife, 50-60 minutes. Remove from the oven and set aside until cool enough to handle. Slip off the skins and cut each beet into thin wedges. Place in a bowl.
While beets are cooling, in a small bowl, whisk together the extra-virgin olive oil, vinegar, and salt and pepper to taste to form a vinaigrette. Drizzle three-fourths of the vinaigrette over the beets, toss well, and let cool completely.
Place the watercress in a serving bowl, drizzle with the remaining vinaigrette, and toss to coat. Add the beets and toss again to coat. Season to taste with salt and pepper. Distribute the crumbled Stilton and walnuts evenly over the top and serve.
CATHY MALLERS & DEAN'S TEAM CHICAGO
*Excerpted from Williams-Sonoma Season Favorites
