Beet Salad with Endives and Walnuts

 4  Servings


This works with a Chardonnay.

	SALAD:

2	medium beets, washed & patted dry
1	ounce Roquefort cheese, crumbled
1	tablespoon Italian flat-leaf parsley, chopped
1	teaspoon thyme, minced
1/2	garlic clove, minced
3	Belgian endive, trimmed, cored and cut crosswise into 2-inch pieces
8	walnut halves, lightly toasted and coarsely chopped

	BEET VINAIGRETTE:

1	medium beet, washed and patted dry

1/2	cup chicken stock, defatted, unsalted
1	teaspoon olive oil
1	teaspoon red wine vinegar

	

BEET VINAIGRETTE:     Preheat the oven to 450. Wrap the beets in a large sheet of foil. Set the packet on a baking sheet and roast for 45 minutes, or until the beet is just tender when pierced. Unwrap the beet and let cool.     
Peel and chop the beet. In a blender, combine the beet with the chicken stock, oil and vinegar and blend until completely smooth. Season the vinaigrette with salt and pepper. The beet vinaigrette can be refrigerated for up to 3 days.

SALAD:     Preheat the oven to 450. Wrap the beet in a large sheet of foil. Set the packet on a baking sheet and roast for 45 minutes, or until the beet is just tender when pierced. Unwrap the beet and let cool, then peel. Cut the beets into 2-inch-long matchsticks.     

In a small bowl, toss the Roquefort with the parsley, thyme and garlic. Arrange the endives on plates and scatter the beets, Roquefort and walnuts on top. Spoon the Beet Vinaigrette over the salads and serve at once. The beets can be roasted up to 4 days ahead.                           

