Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: Leftovers
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside.

In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl.

In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Green Salad with Homemade French Dressing

Recipe courtesy of The Neelys

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Recipe courtesy of Alex Guarnaschelli

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Guy Fieri

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.