Endive, beet and roquefort salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Beets; tops and roots trimmed | |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Celery seeds |
| ¾ | cup | Olive oil |
| 6 | Belgian endive heads; cut crosswise into 1-inch pieces | |
| 6 | ounces | Roquefort cheese; crumbled |
| Chopped fresh chives | ||
| 8 | Servings Bon Appétit | |
Directions
Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour.
Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.) Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets.
Sprinkle Roquefort and chives over and serve.
Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@... on Jan 29, 1998