Contributed by Angela Cleveland (Recipe adapted from “Chef 2 Chef” at www.recipe-appetizer.com)

Ingredients

¼ C minced Shallot or Onion
1 Garlic clove, minced
4 tsp Red wine vinegar
4 tsp Lemon juice
½ C plus 2 Tbs Walnut oil (available in the Specialty section of most Grocery stores and in Health Food Stores).

2 Tbs Finely-chopped Walnuts
3 C Finely-shredded Carrots
3 C Finely-shredded peeled raw beets (wash and set aside beet tops)

Salt and pepper to taste (optional)

6 oz. of Blue or feta cheese, crumbled (optional)

Instructions

In a bowl, whisk together the shallot or onion, garlic, red wine vinegar, and lemon juice. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper and mix in the chopped walnuts. In separate bowls, toss carrots with half the dressing and the beets with the remaining half. Set aside. In a medium skillet, heat 2 tablespoons of the walnut oil. Quickly sauté the beet tops until wilted. Divide among four serving plates and top with carrot salad and beet salad. Sprinkle with blue or feta cheese and serve immediately.
Serves 4

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