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1
Preheat the oven to 375.
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2
In a bowl, toss the beets with 1 tablespoon of the olive oil and season with salt and pepper.
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3
Set the beets in a baking dish and add about 1/2 cup of water to cover the bottom of the dish.
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4
Cover with foil and bake for about 1 hour, or until the beets are tender when pierced.
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5
If the water evaporates, add more to the dish.
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6
Let cool slightly, then peel the beets and cut each into 8 wedges.
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7
Return the beets to the baking dish.
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8
Leave the oven on.
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9
In a mini processor, finely grind the pistachios.
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10
Spread out on a plate.
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11
In a bowl, blend the Roquefort with the cream.
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12
Spoon a heaping 1/2 teaspoon of the cheese into each date half.
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13
Roll the dates in the pistachios, pressing to coat.
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14
Melt the butter in a large skillet.
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15
Add the sugar and 1/2 tablespoon of the lemon juice and cook over moderate heat until the sugar starts to caramelize, about 3 minutes.
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16
Add the endives, stir to coat and cook, stirring occasionally, until softened, about 5 minutes.
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17
Raise the heat to moderately high and cook until any liquid in the pan has evaporated and the endives are lightly caramelized, about 7 minutes.
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18
Add the remaining 1 tablespoon of lemon juice and season with salt and pepper.
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19
Remove from the heat.
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20
In a small bowl, combine the sherry vinegar with the canola oil, walnut oil and the remaining 1 tablespoon of olive oil.
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21
Season with salt and pepper.
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22
Rewarm the beets in the oven for about 4 minutes, or until heated through.
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23
Add 1/4 cup of the dressing and toss.
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24
Add the chives and season with salt and pepper.
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25
Rewarm the endives in the skillet until heated through.
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26
Toss the watercress with the remaining 2 tablespoons of dressing.
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27
Arrange 8 beet wedges on each salad plate.
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28
Spoon the caramelized endives onto the plates and top each serving with 3 stuffed dates.
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29
Garnish with some of the watercress and serve.
