For ease in dinner-party planning, you can prepare the beets up to a day ahead of time. Serves 8.
Instructions
1. Preheat the oven to 400 degrees 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.
Tags: