Ingredients

1/2 teaspoon salt

2 1/2 pounds beets

1/3 cup balsamic vinegar

1/2 cup toasted and coarsely chopped walnuts

1/3 cup walnut oil

3 heads endive

1/4 teaspoon freshly ground black pepper

4 ounces blue cheese

Preparation

  1. Preheat oven to 400 F.
  2. Trim the green parts of the beets (if they’re still on the beets), and leave about 1 inch of the stems attached.
  3. Scrub the beets under cold water.
  4. Wrap each beet with aluminum foil, and put on a baking sheet.
  5. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.
  6. Cool the beets completely keeping them in the aluminum foil.
  7. Unwrap the cooled beets, and peel them.
  8. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.
  9. Cut the endive crosswise into 1/2-inch-wide pieces.
  10. Separate the endive pieces into strips, and throw away any tough, solid center pieces.
  11. Whisk the vinegar with the salt in a large bowl. Add pepper.
  12. Whisk in the oil gradually.
  13. Add the beets, endive, blue cheese and walnuts, and toss well.
  14. Serve.