Balthazar Beet Salad

Recipe Ingredients

8 teaspoons	40ml	Beets - stems and roots (medium) Trimmed to 1", washed
1 1/2 cups	219g / 7.7oz	Walnut halves
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Red-wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Corn oil
4		Belgian endive
		Juice of 1 lemon
2		Ripe pears
1/4 cup	10g / 0.4oz	Flat-leaf parsley
6 oz	170g	Roquefort cheese - broken large pieces

Recipe Instructions

Preheat the oven to 375 degrees. Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours. Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve.

While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve.

Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside.

Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice.

Peel and quarter the pears; discard the cores. Slice thinly. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice. Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well. Gently fold in the Roquefort cheese. Serve immediately.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-08-2002"

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