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1
Preheat the oven to 350.
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2
Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant.
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3
Let the walnuts cool, then coarsely chop them.
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4
Increase the oven temperature to 450.
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5
On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil and season with salt.
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6
Roast the onions for about 25 minutes, turning once, until tender and browned in spots.
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7
Let the onion wedges cool to room temperature.
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8
Meanwhile, in a large saucepan, cover the beets with water and bring to a boil.
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9
Simmer the beets over moderately high heat until almost tender, about 25 minutes; drain and let cool slightly.
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10
Peel the beets and cut each one into 6 wedges.
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11
Transfer the beets to a small baking dish and toss them with 1 tablespoon of the olive oil and the balsamic vinegar and brown sugar; season with salt.
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12
Roast the beets for about 15 minutes, turning once, until tender.
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13
Let the beets cool to room temperature.
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14
In a small bowl, toss the sliced pear with 1 tablespoon of the lemon juice.
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15
In a large bowl, toss the radicchio and endive with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice; season with salt and pepper.
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16
Mound the salad on plates and top with the walnuts, onions, beets, pears and Roquefort.
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17
Drizzle with olive oil and serve.
