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Name: Beets And Green Beans in Walnut Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: === BEETS ===; 2 lb Beets red, golden and/or; 2 tablespoons Sherry vinegar; 4 teaspoons Balsamic vinegar; 1/2 teaspoon Salt; Black Pepper freshly ground; 2 tablespoons Walnut oil; 1/2 cup olive oil; === GREEN BEANS ===; 1/4 cup olive oil; 2 tablespoons Walnut oil; 2 Shallots minced; 2 tablespoons Sherry vinegar; 2 teaspoons Salt; 2 lb Green beans; 1 cup Walnut pieces

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INGREDIENTS

=== BEETS ===
2 lb Beets ; red, golden and/or
2 tablespoons Sherry vinegar
4 teaspoons Balsamic vinegar
1/2 teaspoon Salt
Black Pepper ; freshly ground
2 tablespoons Walnut oil
1/2 cup olive oil
=== GREEN BEANS ===
1/4 cup olive oil
2 tablespoons Walnut oil
2 Shallots ; minced
2 tablespoons Sherry vinegar
2 teaspoons Salt
2 lb Green beans
1 cup Walnut pieces

Servings

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.

NOTES

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

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Beets And Green Beans in Walnut Vinaigrette

=== BEETS === 
2 lb Beets  red, golden and/or
2 tablespoons Sherry vinegar 
4 teaspoons Balsamic vinegar 
1/2 teaspoon Salt 
  Black Pepper freshly ground
2 tablespoons Walnut oil 
1/2 cup olive oil 
  === GREEN BEANS === 
1/4 cup olive oil 
2 tablespoons Walnut oil 
2  Shallots minced
2 tablespoons Sherry vinegar 
2 teaspoons Salt 
2 lb Green beans 
1 cup Walnut pieces

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.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 8 Servings

Calories: 291
Calories from Fat: 187 (64%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 10.1g
Cholesterol 0mg		0 %
Sodium 98.2mg		3 %
Potassium 726.2mg		19 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 14.5g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 291

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