INGREDIENTS

INSTRUCTIONS

BEETS: Scrub beets, leaving tails and 1 inch of stem attached. Roast
beets in 13- by 9-inch glass baking dish with 1/4 inch water, covered
with foil, at 400 degrees until tender, about 40 minutes. Rinse beets
under running water to remove peel. Cut in quarters. Set aside. Mix
Sherry vinegar, balsamic vinegar, salt and pepper to taste in bowl
large enough to hold beets. Add walnut oil and olive oil and mix
well. Add beets to dressing while still warm and mix to coat well.
Taste and adjust seasonings. Beets may be made 1 day before. GREEN
BEANS: Combine olive oil, walnut oil and shallots in small bowl and
let stand at least 1 hour. Whisk together vinegar and salt in another
small bowl and set aside. Snip off ends of green beans and discard.
Blanch beans in boiling salted water until crisp-tender, 3 to 5
minutes. Drain and immediately plunge beans into ice water to stop
cooking process and preserve color, 1 to 2 minutes. Drain well and
wrap in towel until ready to serve. Toast walnuts at 400 degrees
until fragrant, about 5 minutes. Coarsely chop. Combine shallot and
vinegar mixtures and toss with green beans just before serving. Mound
marinated beets in center of serving platter and surround with beans.
Sprinkle with walnuts. Yields 8 to 10 servings.
Each of 8 servings: 427 calories; 828 mg sodium; 0 cholesterol; 37
grams fat; 24 grams carbohydrates; 6 grams protein; 2.90 grams fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe for beets from
"The Greens Cook Book" by Deborah Madison and Edward Espe Brown
(Bantam Books, 1987)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: the most exciting person in the universe”