Roasted Beet, Endive, and Blue Cheese Salad with Walnuts
- 9 medium beets (about 2¼ pounds)
- 3 heads Belgian endive, wiped with a moist paper towel (do not rinse)
- 1/3 cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup walnut oil
- 4 ounces crumbled blue cheese, such as Roquefort
- ½ cup (2 ounces) toasted, coarsely chopped walnuts
Instructions:
Roasting works wonders with beets, bringing out their sweetness and maintaining their color better than boiling or steaming. Use a high-quality, but not artisanal, balsamic vinegar, which is less acidic than inexpensive versions.
- To roast the beets, preheat the oven to 400°F. If the beets have their greens attached, trim the greens, leaving about 1 inch of the stems attached to the beets. Scrub the beets under cold running water. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with the tip of a long, sharp knife, about 1 hour, depending on the size of the beets. Unwrap the beets and cool.
- Slip the skins off the beets. Cut the beets into ½-inch cubes. Place in self-sealing plastic bags and refrigerate until chilled, at least 2 hours. (The beets can be prepared up to 1 day ahead.)
- Using a sharp knife, cut the endive crosswise into ½- inch-wide pieces. Separate the endive pieces into rings, discarding any tough, solid center pieces. Set the endive aside.
- In a large bowl, whisk the vinegar with the salt and pepper. Gradually whisk in the oil. Add the beets, endive, blue cheese, and walnuts, and toss well. Spoon onto chilled salad plates and serve immediately.