Beet and Endive Salad


Add a little elegance to your table with this refreshing winter salad.

4 medium beets, trimmed
4 Belgian endives, washed and dried
1/4 cup walnut pieces, lightly toasted*
2 ounces fresh goat cheese, crumbled
1 tablespoon chopped parsley
1/2 teaspoon Dijon mustard
1 1/2 tablespoons white balsamic vinegar
1/4 cup olive oil
Salt and freshly ground pepper to taste

1. Place the beets in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until beets are fork-tender, about 40 minutes. Place in cold water until cool enough to handle, then peel. Halve lengthwise, then cut crosswise into 1/3-inch half-circles.

2. Cut endives in half lengthwise, then slice crosswise. Place in a serving bowl. Top with the beets, walnuts, goat cheese and parsley. In a small bowl, whisk together the mustard, vinegar, and olive oil. Season with salt and pepper. Drizzle the dressing over the salad. Toss gently before serving. Serve chilled or at room temperature.

*Toast nuts in a dry sauté pan over medium heat, stirring occasionally, until fragrant and lightly browned.

6 to 8 servings.