Double-beet salad with radicchio & blue cheese

Walnuts	2/3 cup
Walnut oil	½ tablespoon + 3 tablespoons
Salt, smoked sea
Beets, golden, medium; one peeled, grated; two cut into eight wedges	3
Olive oil, extra virgin	½ tablespoon + 1 ½ tablespoons
Shallot, minced	1 ½ tablespoons
Balsamic vinegar	1 ½ tablespoons
Pepper, freshly ground
Radicchio, cored, shredded	1 head
Blue cheese, crumbled	2 ounces

1. Preheat the oven to 350°F. 
2. Toast the walnuts on a baking sheet for 8 minutes, or until golden. 
3. Toss the walnuts with ½ tablespoon of walnut oil and a pinch of salt; set aside to cool. 
4. Set a steamer basket over 2 inches of water, and bring to a boil. 
5. Add the beets, cover, and steam for 25 minutes. 
6. Let cool slightly, and then rub off the skins. 
7. In a skillet over high heat, heat ½ tablespoon of olive oil. 
8. Add the steamed beets, and cook until blistered, about 3 minutes; transfer to a plate. 
9. In a bowl, whisk together the shallot, vinegar, 3 tablespoons of walnut oil, and 1 ½ tablespoons of olive oil. 
10. Season with salt and pepper. 
11. In a bowl, toss together the radicchio and grated beet with half of the dressing; transfer to a serving dish. 
12. In the same bowl, toss the cooked beets with the remaining dressing; mound on top of the radicchio mixture. 
13. Top with walnuts and blue cheese. 

Recipe from Food & Wine, August 2013.