Beet and Endive Salad




2 endives

4-5 small roasted beets* peeled and sliced

2 tablespoons crumbled blue cheese

the FC’s balsamic and olive oil dressing

For the dressing:
2 tablespoon olive oil
1 teaspoon dijon mustard
2 tablespoons balsmamic
salt and pepper

Fan endives on a plate. Place sliced beets in the middle (don’t move them around too much or the red juice of the beets will spread, messing up your presentation) Sprinkle crumbled blue cheese on top. Mix dressing in a bowl and and drizzle a tablespoon (more or less to taste) over both beets and endive leaves.

I put the FC in charge of the dressing (he’s expanding his repertoire beyond crepes and peanut butter sandwiches). He made his dressing with more oil then I would have but my inner culinary control freak stayed quiet (a lesson I learned in When Cock Turns Cook.)  And I’m very glad I did. His simple dressing easily picked up the sweet red juices from the beets (essentially becoming part of the dressing itself.) Too much vinegar would have drowned out this third note, and I’m not kidding when I say we both licked the plates clean.

 (*Tip: Because it’s time consuming, I recommend roasting up a big batch of beets and using them all week in risottos, salads, borscht, whatever your “beeting heart” desires! To roast beets, pre-heat oven to 425 degrees. Meanwhile, wash and trim beet stems. Double wrap in aluminum foil and bake for around 45 minutes to an hour, depending on beet size. )

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