Roasted Beet Salad with Blue Cheese
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INGREDIENTS 1/2 teaspoon salt
2-1/2 pounds beets
1/3 cup balsamic vinegar
1/2 cup toasted and coarsely chopped walnuts
1/3 cup walnut oil*
3 heads endive
1/4 teaspoon freshly ground black pepper
4-ounces blue cheesePreheat the oven to 400 degrees. Trim the green parts of the beets, if they're still on the beets, and leave about 1-inch of the stems attached. Scrub the beets under cold water.
Wrap each beet with aluminum foil, and place on a baking sheet. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.
Cool the beets completely, keeping them in the aluminum foil. Unwrap the cooled beets, and peel them.
Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.
Cut the endive crosswise into 1/2-inch wide pieces. Separate the endive pieces into strips, and throw away any tough, solid center pieces.
Whisk the vinegar with the salt in a large bowl. Add pepper. Whisk in the oil gradually. Add the beets, endive, blue cheese, and walnuts; toss well. Serve.
Makes 8 servings
*NOTE - Walnut Oil is sold in many markets today, although it once was limited to specialty stores. If you can't find it, substitute with this easy-to-make mix - Blend 1/2 cup coarsely chopped and toasted walnuts with 1/2 cup vegetable oil in a food processor. Blend until the nuts are finely chopped. Let stand 2 minutes, then strain through a sieve with a very fine mesh.
You can prepare the beets up to 1 day ahead of time.