Sometimes I don't feel like fancy. While deglazing and making caramel and custard is fun. Sometimes it just seems like so much work. So yesterday I turned to Simply French by Patricia Wells. It is the food of Joel Robuchon. I love this cookbook. It is the very first cookbook I bought. It's how I learned to roast a chicken.
This beet and walnut salad was ridiculously easy and yet so completely filling. The sweetness of the beets and the gentle bitter of the walnut were perfectly matched. This simple salad captures for me what fall is about. As for the Brain, he's not a fan of beets.
Beets and Walnuts with Walnut Oil Dressing
3 to 4 medium beets
1 Tbsp freshly squeezed lemon juice
salt to taste
3 Tbsp walnut oil
3 Tbsp walnut pieces
freshly ground black pepper
1. Cook the beets. (she suggests steaming. I roasted.) When cool, remove the skin and cut in 3/4 inch dice. Place in a medium sized bowl and set aside.
2. Prepare the dressing: In a small bowl, whisk together the lemon juice and salt. Gradually whisk in the oil until well blended. Taste for seasoning.
3. To serve, pour the dressing over the beets and toss evenly to coat. (The recipe may be prepared to this point 3 to 4 hours in advance. Cover securly and refrigerate. Return to room temperature before serving.)
4. Just before serving, add the walnuts and toss. Season generously with pepper, and serve.