Cookbook author Deborah Madison turns a classic beet-and-walnut salad into something surprising (and quite delicious) by using both lightly crunchy grated raw beets and seared-until-sweet-and-blistered cooked ones.
- Preheat the oven to 350°. Spread out the walnuts on a pie plate and toast for 8 minutes, until golden. Toss the walnuts with 1/2 tablespoon of the walnut oil and a pinch of smoked salt and let them cool.
- Cut the 2 unpeeled beets into 8 wedges each. Set a steamer basket over 2 inches of boiling water. Add the beets, cover and steam until tender, 25 minutes. Let cool slightly, then rub off the skins. Slice 1/4 inch thick.
- In a skillet, heat 1/2 tablespoon of the olive oil until shimmering. Add the steamed beets and cook over high heat until blistered in spots, 3 minutes. Transfer to a plate.
- In a bowl, whisk the shallot, vinegar and remaining 3 tablespoons of walnut oil and 1 1/2 tablespoons of olive oil. Season the dressing with smoked salt and pepper.
- In a bowl, toss the shredded beet with the radicchio and half of the dressing. Mound the salad on a platter. In the same bowl, toss the cooked beets with the remaining dressing, season with smoked salt and pepper and arrange around the salad. Top with the walnuts and blue cheese.
Recipe Credit: Deborah Madison
Image Credit: Con Poulos