Roasted Beet and Curly Endive Salad with Balsamic Vinaigrette
As the frost sets in, sturdy root vegetables grow even sweeter. Golden beets, or a mixture of golden and red beets, make an especially attractive presentation when combined with pleasantly bitter greens and toasted pecans.
- 6 small beets, trimmed
- 3/4 cup (3 oz./90 g) coarsely chopped pecans
- 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 4 cups (4 oz./125 g) torn curly endive leaves, pale inner leaves
- 1 cup (1 oz./30 g) arugula leaves
- 1/4 cup (1 oz./30 g) grated orange zest
Preheat an oven to 350°F (180°C).
Wrap the beets in aluminum foil, place in a baking pan and roast, turning occasionally, until tender when pierced with a fork, 40 to 45 minutes. When the beets are cool enough to handle, peel them and cut into rounds 1/4 inch (6 mm) thick. Place in a bowl and cover to keep warm.
In a small fry pan over medium-low heat, toast the pecans, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool.
In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the viniagrette is smooth.
Divide the curly endive and arugula among individual plates. Top with the beet rounds and drizzle with the vinaigrette. Garnish with the orange zest and pecans and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).