Recipe - Beets And Green Beans In Walnut Vinaigrette

=== BEETS ===
2 pound Beets; red, golden and/or
striped
2 tablespoon Sherry vinegar
4 teaspoon Balsamic vinegar
One half teaspoon Salt
Freshly ground pepper
2 tablespoon Walnut oil
One half cup Olive oil
=== GREEN BEANS ===
One fourth cup Olive oil
2 tablespoon Walnut oil
2 Shallots; minced
2 tablespoon Sherry vinegar
2 teaspoon Salt
2 pound Green beans
1 cup Walnut pieces

BEETS: Scrub beets, leaving tails and 1 inch of stem attached. Roast
beets in 13 by 9inch glass baking dish with One fourth 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 crisptender, 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. Yields 8 to 10