Beet, Blueberry & Green Bean Salad

I once heard a Ukranian proverb that warned, “A tale that begins with a beet, ends with the devil.” Let’s hope that means a devil of a good idea for a salad!

Red beets, pole beans, blueberries & goat’s curd salad w/toasted walnuts & honey-sherry, walnut oil vinaigrette
2# red beets, roasted and cut in 1 inch chunks
½ red onion, sliced thinly in half moon shape
½ cup chopped walnuts, toasted
1# pole (green) beans, cook 3 min in boiling water and      plunge into an ice bath, drain
1 pt. blueberries
½ cup or so of mild goat cheese to crumble (you could use feta or even blue cheese)

Wash and dry the beets and place in a large piece of aluminum foil with salt & pepper and a little olive oil. Roast the beets at 425 degrees for about an hour, until a knife inserted in the middle passes easily through. Let them cool and then cut into 1 inch pieces and drizzle with some of the sherry vinegar.
While the beets are roasting, make the vinaigrette!

Vinaigrette
whisk together:
            2 T sherry vinegar
            1 t Dijon mustard
            1 T honey
            1 t fresh lemon juice
            pinch of salt & a few grinds of pepper
add slowly, while whisking:
            3 T ex virgin olive oil
            2 T walnut oil (if you don’t have, just use all olive oil)
            ½ t chopped fresh tarragon (optional)
It should be emulsified and stay together at room temp without separating.

Assemble the salad
Toss the green beans and walnuts together with some of the dressing and arrange around the outside of the platter. Toss the beets, blueberries and red onion together with some of the dressing and mound in the middle of the platter. Sprinkle with the cheese and serve chilled. Serves 4

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