You may also like
Categories:Viewed: 72 - Published at: 5 years ago
Ingredients
- 1 1/2 pounds medium beets, trimmed
- 1/2 cup walnut oil or olive oil
- 1/4 cup Sherry wine vinegar
- 2 large shallots, minced
- 2 (6-ounce) packages baby spinach
- 4 heads Belgian endive, thinly sliced crosswise
- 1 cup walnuts, toasted, coarsely chopped (about 4 ounces)
- 6 ounces soft fresh goat cheese (such as Montrachet), crumbled
Method
- Preheat oven to 400F.
- Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes.
- Cool slightly, then peel.
- Cut each beet into 8 wedges.
- Place in medium bowl.
- Cover.
- Whisk oil and vinegar in small bowl.
- Mix in minced shallots.
- Pour 3 tablespoons dressing over warm beets; toss.
- Cool.
- (Can be prepared 1 day ahead.
- Cover beets and remaining dressing separately; refrigerate.
- Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl.
- Pour remaining dressing over; toss.
- Season with salt and pepper.
- Divide among plates.
- Sprinkle cheese over.
- Top with beets and 1/4 cup nuts.
