Рецепт Champagne Marinated Beets With Walnuts And Fromage Blanc
by Global Cookbook

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Serve as a first-course salad. If you would like to use two different colors of beets, cook and marinate them separately, then toss them together at the last minute with the other ingredients.
2 x (1 1/4 lb) bunches beets with leaves, trimmed and scrubbed
1/3 c. water
1/3 c. walnut pcs
3 Tbsp. champagne vinegar

1 1/2 tsp granulated sugar
1 x fennel bulb, with some of the fronds attached
1 Tbsp. walnut oil plus additional for drizzling Salt and freshly grnd pepper to taste
4 ounce fromage blanc (see note)

Preheat the oven to 400 degrees. Place the beets in a roasting pan with 1/3 c. water. Cover tightly with foil. Roast for 55 min to 1 hour, till tender when pierced with a knife. Set aside to cold slightly.
Place the walnuts on a baking sheet; place in the oven and toast for 8 to 10 min, till golden brown-brown. Let cold.
Whisk together the vinegar and sugar in a small bowl till the sugar dissolves. While the beets are still hot, peel them with a paring knife, or possibly twist off the skins with a clean towel you do not mind staining. Cut into bite-size chunks, either in quarters or possibly smaller. Toss with the vinegar mix, cover tightly and let marinate for at least 1 hour.
Chop sufficient of the delicate fennel fronds to measure 1 tsp.. Quarter the fennel bulb and cut out the core. Thinly slice one of the quarters. Set aside the rest of the fennel for another use.
Drain any excess vinegar from the beets, then toss them with the walnuts, fennel slices, fennel fronds, walnut oil and plenty of salt and pepper. Spoon the salad onto serving plates and scoop pretty spoonfuls of fromage blanc on top of each. Drizzle with additional walnut oil and grind some pepper over the top.
Note: Look for fromage blanc, a fresh, soft, slightly tangy cheese, in stores which carry specialty cheeses.