Beet and Tomato Salad with Green Beans, Blue Cheese, and Walnut Vinaigrette

Name: Beet and Tomato Salad with Green Beans, Blue Cheese, and Walnut Vinaigrette
Yield: serves 4 as a main dish or 6 as a starter
Ingredients: 1/2 pound haricots verts (French green beans), ends trimmed; 1 pound beets, tops trimmed, rinsed; 2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, cut into chunks and wedges; 1/2 cup Walnut Vinaigrette (recipe follows); Kosher salt and freshly ground black pepper; 1/4 pound Danish blue cheese, crumbled (1 cup); 1/2 cup walnuts, toasted (see Note, page 54) and finely chopped; 2 shallots, minced; 1 teaspoon Dijon mustard; 3 tablespoons aged sherry vinegar; 1 tablespoon balsamic vinegar; 1/4 cup extra-virgin olive oil; 1/4 cup walnut oil; Kosher salt and freshly ground black pepper; (makes 1 cup)

December 9, 2011

I’ll never understand why people don’t like beets—they’re wonderfully sweet and have a dense, meaty texture. When buying beets, I focus on what the leafy tops look like. The leaves should be fresh looking and dark green, not wilted. I shy away from baby beets, which I find to be unnecessarily pricey, as much as I stay away from huge rock-size ones. Heirloom tomatoes in a rainbow of colors add to this sunny summer salad—you won’t even miss the lettuce! Like all the vinaigrettes and dressings in this book, the recipe will make a fair amount. Leftover walnut vinaigrette will keep, covered, in the refrigerator for up to five days. It’s pretty thick and is ideal to spoon over grilled or steamed asparagus.

Recipe notes

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.