Roasted Beet Salad with Goat Cheese and Endive
Beet and goat cheese salad is probably one of my favorites and this recipe creates perfect individual bites. Roasting the beets gives great depth of flavor, but canned beets speeds up the process. The flavors improve as it sits, it’s great to make a day ahead. Feel free to substitute bleu cheese for the goat cheese, but either way, make sure to buy a high quality block and crumble it yourself.
1 pound medium beets, trimmed (or one15-ounce can whole beets, drained and chopped fine)
1 cup crumbled goat cheese
¼ cup walnuts, toasted and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons chopped fresh basil or tarragon, or combination
Salt and pepper
2 heads endive, cut in half lengthwise, leaves of each half separated
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Wrap each beet separately in foil and roast until paring knife can be inserted with little resistance, 70 to 80 minutes. Cool until easy to handle, at least 20 minutes. Use paper towels to remove skin and cut beets into small dice. (if using canned beets, just drain and dice)
2. Whisk together vinegar, herbs, orange juice and shallot. Whisking continuously, slowly pour in the olive oil. Season to taste with salt and pepper.
3. Toss beets with vinegar mixture, cheese, and walnuts. Cover and refrigerate until flavors meld, at least 30 minutes. Spoon mixture onto each endive, garnish plate with fresh herbs and serve.