Pear and Roast Beets With Roquefort

1. 1

   Preheat oven to 375 degrees.

2. 2

   Trim the stems from the beets.

3. 3

   Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork.

4. 4

   Cool and slip off their skins.

5. 5

   While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes.

6. 6

   Remove, cool and chop coarsely.

7. 7

   Place the watercress leaves and the endive in a bowl.

8. 8

   Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive.

9. 9

   Toss thoroughly and correct seasoning.

10. 10

    Slice the beets; core and slice the pears.

11. 11

    Divide the salad among four plates.

12. 12

    Arrange slices of beets and pears on each salad plate.

13. 13

    Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.