Roasting works wonders with beets, bringing out their sweetness and maintaining their color better than steaming or boiling. Add roasted beets salad recipe on your menu for dinner.
9 medium organic beets
3 heads Belgian endive
1/3 cup balsamic vinegar
1/3 cup walnut oil
4 ounce blue cheese, crumbled
½ cup toasted chopped walnuts
salt and fresh pepper to taste
Preheat the oven to 400 degrees.
If the beets have their greens attached, trim the greens, leaving about 1 inch of the steams attached to the beets. Scrub the beets under cold water.Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender, about 1 hour. Cool completely. Unwrap the beets and peel them. Cut into ½ inch cubes or slice them.
Cut the endive crosswise . Separate the endive pieces into strips, discarding any tough, solid center pieces. Set the endive aside.
Whisk the vinegar with the salt and pepper in a large bowl.Pour in the oil. Add the beets,endive,blue cheese, walnuts and toss well.
Note: The beets can be prepared up to 1 day ahead.