Instructions: In a bowl, whisk together the shallot, garlic, red wine vinegar, and lemon juice. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper and mix in the chopped walnuts.

In separate bowls, toss carrots with half the dressing and the beets with the remaining half. Set aside.

In a medium skillet, heat 2 tablespoons of the walnut oil. Quickly saute the beet tops until wilted. Divide among four serving plates and top with carrot salad and beet salad. Sprinkle with blue cheese and serve immediately.

This recipe yields 4 servings.

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