Beets Belgian Endive and Feta Salad
4 SERVINGS
Ingredients:
4 cups Beets, mixed red and golden if available, whole
7 tablespoons Walnut oil
2 tablespoons Tarragon vinegar
To taste Salt and black pepper
1/4 cup Walnuts, chopped
2 Belgian endive, firm and white
1 cup Feta cheese, crumbled
Method:
Preheat the oven to 400°F (205°C).
Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with 1/4 inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
Cool beets, then peel and dice into 1/2-inch (1.2 cm) cubes.
Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
Toss beets in half of the vinaigrette.
Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
Just before serving, quarter the endive, cut out the cores, and break into leaves.
Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note:
If walnut oil is unavailable, use olive oil and 1 teaspoon Dijon-style mustard.
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