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Roasted Beets With Cabrales Blue Cheese, Endives, Walnuts

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Ingredients

  • BEETS:
  • 4 small to medium red beets - (abt 9 oz) tender greens
  • reserved
  • 3 small to medium golden beets - (abt 5 oz)
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup finely-chopped chives
  • 1 tablespoon finely-chopped shallot
  • Salt to taste
  • Freshly-ground white pepper to taste
  • ENDIVES:
  • 4 Belgian endives
  • 4 red Belgian endives
  • WALNUT VINAIGRETTE:
  • 1/4 cup sherry vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • 1 teaspoon finely chopped shallot
  • Salt to taste
  • Freshly-ground white pepper to taste
  • BEET REDUCTION:
  • 1 large red beet peeled
  • ROASTED WALNUT HALVES:
  • 1/2 cup walnut halves - (4 oz)
  • 1/4 cup unsalted butter - (1/2 stick)
  • Salt to taste
  • GARNISH AND ASSEMBLY:
  • Walnut Vinaigrette (listed above)
  • Endive (listed above)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup gently torn beet or mustard greens
  • Marinated Beets (listed above)
  • 4 ounces Cabrales blue cheese crumbled
  • Roasted Walnut Halves (listed above)

Details

Servings 6

Preparation

Step 1

Beets: Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes. Once the beets are cool enough to handle, peel them. Cut the beets into wedges, keeping the two colors separate.

Whisk together the olive oil, sherry vinegar, chives and shallots and season to taste with salt and white pepper. Separately marinate the beets with the vinaigrette.

Endives: Clean the endives and cut off the bottom inch of each. Slice off the stem, then thinly slice the cut-off end of each endive. Carefully separate the remaining leaves, wrap in wet paper towels and chill.

Walnut Vinaigrette: Whisk together the vinegar and mustard and slowly drizzle in the walnut and olive oils until emulsified. Stir in the shallot and season to taste with salt and white pepper.

Beet Reduction: Juice the beet in a juicer or purée in a blender. Place the juice or purée in a cheesecloth-lined strainer and strain or squeeze out the juice.

Place the juice in a small saucepan over medium heat, reduce to a syrup and set aside.

Roasted Walnut Halves: Place the walnuts and butter in a small baking dish and roast in a 350-degree oven until golden brown, about 15 to 20 minutes. Drain on paper towels and season with salt.

Garnish And Assembly: Sprinkle the walnut vinaigrette onto the endive leaves and the sliced endive and gently toss to coat. Season to taste with salt and pepper. Repeat with the beet greens or mustard greens, if using.

Alternate 3 wedges of red beets with 2 wedges of yellow beets in the center of each of 6 serving plates. Arrange 4 of the red endive leaves so the tips are pointing up, leaning on the beet wedges, and 4 of the yellow leaves pointing to the left, placed below the wedges on each plate. Crumble the blue cheese and divide among the 6 serving plates. Scatter 5 walnut halves around each plate with the torn beet greens. Drizzle the beet reduction over and around the salad and serve.

This recipe yields 6 servings.

Each serving: 722 calories; 13 grams protein; 23 grams carbohydrates; 13 grams fiber; 67 grams fat; 13 grams saturated fat; 24 mg. cholesterol; 447 mg. sodium.

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