Beet, Endive and Walnut Salad
Beets are sold in markets year-round and vary in color and size. The most common is the red beet, although you may substitute golden beets or candy cane beets—they have a pattern of alternating white and pink rings, hence their name. During the spring, small, tender beets are available.
Ingredients
- 6 medium beets
- 3/4 cup walnut halves
- 1/4 cup red wine vinegar
- 6 Tbs. olive oil
- 2 Tbs. walnut oil
- Salt and freshly ground pepper, to taste
- 3 heads Belgian endive
- 1 pear
- 2 oz. Roquefort cheese, crumbled (about 1/2 cup)
- 6 fresh flat-leaf parsley sprigs, stems removed and discarded, leaves chopped
Directions
Position a rack in the center of an oven and preheat to 350°F.
Wash the beets in cool water and wrap them individually in aluminum foil. Bake until the beets are very tender, about 2 hours. When the beets are just cool enough to handle, remove them from the foil and peel by slipping off the skins. Trim and discard the stem and root ends. Cut the beets in half and then into 1/2-inch-thick wedges. Cool to room temperature.
Meanwhile, place the walnuts on a baking sheet and toast, shaking the pan occasionally, about 10 minutes. Cool to room temperature.
Put the vinegar in a small nonreactive bowl. Slowly drizzle in the olive oil, whisking constantly, until blended, then whisk in the walnut oil. Season with salt and pepper.
Slice each endive in half lengthwise, remove the bottom core and slice the endive halves crosswise into 1-inch pieces.
Cut the pear lengthwise into quarters, remove the core and cut the pear lengthwise into thin slices.
In a large mixing bowl, combine the beets, walnuts, endive, pear, cheese and parsley and toss to mix. Season with salt and pepper. Add the vinaigrette and toss lightly to coat. Divide the salad among 4 salad plates and serve immediately.
Wash the beets in cool water and wrap them individually in aluminum foil. Bake until the beets are very tender, about 2 hours. When the beets are just cool enough to handle, remove them from the foil and peel by slipping off the skins. Trim and discard the stem and root ends. Cut the beets in half and then into 1/2-inch-thick wedges. Cool to room temperature.
Meanwhile, place the walnuts on a baking sheet and toast, shaking the pan occasionally, about 10 minutes. Cool to room temperature.
Put the vinegar in a small nonreactive bowl. Slowly drizzle in the olive oil, whisking constantly, until blended, then whisk in the walnut oil. Season with salt and pepper.
Slice each endive in half lengthwise, remove the bottom core and slice the endive halves crosswise into 1-inch pieces.
Cut the pear lengthwise into quarters, remove the core and cut the pear lengthwise into thin slices.
In a large mixing bowl, combine the beets, walnuts, endive, pear, cheese and parsley and toss to mix. Season with salt and pepper. Add the vinaigrette and toss lightly to coat. Divide the salad among 4 salad plates and serve immediately.
Serves 4.