Beet and Endive Salad

This classic French salad makes for a beautiful table setting as well as a healthy and delicious side dish. The bite of the blue cheese and tartness of the walnuts make a tart contrast to the sweet, earthiness of the beets. The crunchiness of fresh endives contrast the soft texture of the beets. The tarragon brings a refreshing finish.

Beet and endive salad is best in the September and October time frame when the peak season for beets (June-October) and belgian endive (September-May) overlap. However, depending on your location, beets can usually be found year round.

The only time consuming part of this salad is the 45 minutes or so that it takes to roast the beets, but they can be done ahead of time. Otherwise, assembly is straightforward and very yummy.

For the Salad

• 4 medium beets, stems trimmed to 1"
• 4 Belgian endive, chopped
• 1/3 cup crumbled blue cheese
• 1/2 cup walnuts, toasted
• 2 tsp fresh tarragon, minced
• 1 tsp chives, minced

For the dressing

• 1 tbsp sherry vinegar
• 1 tsp balsamic vinegar
• 1 tsp dijon mustard
• 3 tbsp olive oil
• 1 tbsp walnut oil
• 1 small garlic clove, minced
• pinch of kosher salt

1. The beets can be roasted ahead of time and set aside for several days.
2. The easiest way to peel the beets is immediately after pulling them from the oven. I use those thick rubber dishwashing gloves to protect my hands from the hot beets as well as the juice--which will stain whatever it touches. Simply rub the peel off the beet while their still hot. Easy.
3. It's worth the time to toast the walnuts. They are much, much nuttier and much, much less acidic. Five to ten minutes on 350 degrees is all it takes.