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1
Beets: Scrub beets, leaving tails and 1 inch of stem attached.
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2
Roast beets in 13- by 9-inch glass baking dish with 1/4 inch water, covered with foil, at 400 degrees till tender, about 40 min.
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3
Rinse beets under running water to remove peel.
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4
Cut in quarters.
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5
Set aside.
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6
Mix Sherry vinegar, balsamic vinegar, salt and pepper to taste in bowl large sufficient to hold beets.
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7
Add in walnut oil and extra virgin olive oil and mix well.
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8
Add in beets to dressing while still hot and mix to coat well.
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9
Taste and adjust seasonings.
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10
Beets may be made 1 day before.
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11
Green Beans: Combine extra virgin olive oil, walnut oil and shallots in small bowl and let stand at least 1 hour.
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12
Whisk together vinegar and salt in another small bowl and set aside.
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13
Snip off ends of green beans and throw away.
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14
Blanch beans in boiling salted water till crisp-tender, 3 to 5 min.
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15
Drain and immediately plunge beans into ice water to stop cooking process and preserve color, 1 to 2 min.
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16
Drain well and wrap in towel till ready to serve.
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17
Toast walnuts at 400 degrees till fragrant, about 5 min.
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18
Coarsely chop.
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19
Combine shallot and vinegar mixtures and toss with green beans just before serving.
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20
Mound marinated beets in center of serving platter and surround with beans.
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21
Sprinkle with walnuts.
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22
This recipe yields 8 to 10 servings.
