Prep 45 mins
Cook 0 mins
Uncooked beets have a texture that is very similar to that of raw carrots. This is an easy and delicious salad that takes very little time. Grated fresh beets are tossed with walnuts and a simple vinaigrette, and arranged on a plate of tender salad greens. The bleu cheese pairs nicely with the beets. For a main dish salad, add chicken. Give it a try, you're sure to agree that THE 'BEET' GOES ON!!
- 2⁄3 lb fresh beet
- 1⁄4 cup walnuts, roughly chopped
- 1⁄2 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 dash fresh ground black pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons lemon peel, grated
- 1⁄4 cup walnut oil
- 1 head Belgian endive
- 1 head boston lettuce
- 2 ounces blue cheese
- 2 tablespoons finely chopped fresh parsley
- Peel and grate the beets. Place in a medium bowl and set aside.
- Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast (BE CAREFUL NOT TO BURN). Set aside.
- In a small bowl, whisk together the vinegar, Worcestershire sauce, salt, pepper, lemon juice and grated lemon peel until the salt dissolves. Add the oil and continue whisking. Toss beets with 3/4 of the vinaigrette and walnuts; refrigerate for 30 minutes or so.
- Meanwhile, rinse endive and tear off whole leaves; pat dry with paper towels. Arrange three (3) leaves on each plate. Wash lettuce and pat dry; tear into bite-size pieces.
- When ready to serve, add lettuce to the remaining vinaigrette; toss well. (DO NOT OVER-DRESS OR LEAVES WILL GET SOGGY.) Divide dressed lettuce and arrange on endive leaves. Top with grated beets, remaining walnuts, bleu cheese and parsley.