Endive and Beet Salad

1. 1

   Preheat oven to 350 degrees.

2. 2

   Trim the tops from the beets, leaving an inch of stalk.

3. 3

   Place the beets in the oven on a rack and bake for one-and-a-half to two hours, or until tender when pierced with a fork.

4. 4

   When the beets are cool enough to handle, flip off the skins.

5. 5

   Cut the beets into half-inch pieces and place them in a bowl.

6. 6

   Combine the mustard, vinegar and walnut oil.

7. 7

   Season to taste with salt and pepper.

8. 8

   Toss the beets in three-quarters of the dressing.

9. 9

   Cut four quarter-inch slices off the bottom of the endives.

10. 10

    Cut the slices in half vertically and add them to the beets.

11. 11

    Arrange the endive leaves in a circle around the rim of a large plate and pour the remaining dressing on top.

12. 12

    Place the beet mixture in the middle and sprinkle with walnuts and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.