Gayler's beet potato blue cheese salad

[Guest guest]

this salad says autumn to me. Thanksgiving?

 

 

* Exported from MasterCook *

 

Gayler's Baby Beet, Potato and Blue Cheese Salad

 

Recipe By :Paul Gayler, Lanesborough Hotel, Hyde Park, London

Serving Size : 4 Preparation Time :0:00

Categories : 2002-11-20

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 baby beets -- whole or cut in half

(depending on size)

3 tablespoons olive oil

1 tablespoon good-quality red wine vinegar

1 teaspoon brown sugar -- (heaped)

1 pound baby new potatoes (about 4)

1 1/2 cups Stilton or gorgonzola cheese -- roughly chopped

3 tablespoons walnut oil

3 tablespoons walnut halves -- toasted, roughly chopped

Coarse salt

Freshly cracked black pepper

 

1. Preheat the oven to 400F. Trim the beets and wash them well. Place in a

roasting pan, drizzle with the olive oil and red wine vinegar, then sprinkle

with the brown sugar. Roast in the oven for 40-45 minutes, until tender.

 

2. Cook the potatoes in their skins in boiling salted water until tender, then

drain well and cut in half. Put them in a bowl along with the cooked beets and

scatter the cheese on top. Drizzle the walnut oil over them, scatter the walnuts

on top, then season with coarse salt and cracked black pepper.

 

Source:

" Passion for Potatoes by Paul Gayler (Lyons 2001) "

S(Archive):

" Hanneman (kitpath) on 20-Nov-2002 "

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Per Serving (excluding unknown items): 356 Calories; 24g Fat (57.6% calories

from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

104mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 4

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Roasting beets in a sweet and sour dressing gives it a wonderful flavor.

 

Nutr. Assoc. : 902231 0 0 4722 0 904219 5771 0 0 0 1091