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Beet and Endive Salad
This tangy salad of marinated beets and crisp Belgian endives provides a nice contrast to the warmth and richness of a hot cholent stew on a blustery winter day. Cultivated year-round, the colorful beetroot doesn’t shut down for winter. It crops up in red and golden tones, making this tasty salad a feast for the eyes and the palate.
- 7 medium beets, red or golden
- 1/4 cup red wine vinegar
- 8 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 3 endive heads
- 1/2 cup chopped cilantro leaves
- 3/4 cup walnut halves, roasted or raw
Preheat oven to 350 degrees. Wash the beets well. Trim and discard the root and stem. Wrap each bulb in foil and place on a nonstick cookie sheet to bake until tender, about 2 hours. Allow the beets to cool. Remove from foil and peel off thin outer skin of each beet. Cut into large cubes or wedges and put in center of a serving bowl. Pour the vinegar into a small bowl, then slowly add olive oil, stirring constantly with a small whisk or fork. Season with salt and pepper to taste. Add the vinaigrette to the beets and toss gently to coat. Wash the endives, cut off the bottom and remove core so that the individual leaves are freed. Line up the leaves along the sides of the serving bowl, standing at attention around beet mixture. Top beets with walnuts and cilantro.