Things You'll Need:
- 1/2 tsp. salt
- 2 1/2 lb. beets
- 1/3 c. balsamic vinegar
- 1/2 c. toasted and coarsely chopped walnuts
- 1/3 c. walnut oil
- 3 heads endive
- 1/4 tsp. freshly ground black pepper
- 4 oz. blue cheese
- Aluminum Foil
- Aluminum Foil
- Groceries
- Chef's Knives
- Baking Sheets
- Chef's Knives
- Cutting Boards
- Food Processors
- Large Salad Bowls
- Mixing Bowls
- Salad Spinners
- Salda Utensils
- Self-sealing Plastic Bags
- Sharp Kitchen Knives
- Sieves
- Wire Whisks
- Sieves
- Baking sheets
- Mixing bowls
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Step 1
Preheat the oven to 400 degrees F.
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Step 2
Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached.
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Step 3
Scrub the beets under cold water.
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Step 4
Wrap each beet with aluminum foil, and put on a baking sheet.
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Step 5
Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife.
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Step 6
Cool the beets completely, keeping them in the aluminum foil.
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Step 7
Unwrap the cooled beets, and peel them.
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Step 8
Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours.
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Step 9
Cut the endive crosswise into 1/2-inch-wide pieces.
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Step 10
Separate the endive pieces into strips, and throw away any tough, solid center pieces.
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Step 11
Whisk the vinegar with the salt in a large bowl. Add pepper.
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Step 12
Whisk in the oil gradually.
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Step 13
Add the beets, endive, blue cheese and walnuts, and toss well.
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Step 14
Serve.
