Contributed by (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

1/4 C minced Shallot
1 Garlic clove, minced
4 tsp Red wine vinegar
4 tsp Lemon juice
1/2 C Walnut oil plus 2 Tbs
2 Tbs finely chopped Walnuts
3 C finely shredded Carrots
3 C finely shredded peeled raw Beets, with tops saved and washed
Salt and pepper to taste
6 oz Blue cheese, crumbled

Instructions

In a bowl, whisk together the shallot, 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 cheese and serve immediately.

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