One of my favorite ways to enjoy beets is to roast them until they are caramelized and tender. I can eat them just like that or slice them up and add to a salad or vegetable plate. In this delicious recipe I toss beets with watercress, endive, toasted walnuts and a lemon vinaigrette.
Warm Beet Salad with Endive and Chevre
2 pounds beets, washed and quartered
7 Tablespoons olive oil, divided
Salt, pepper, to taste
1/3 cup fresh lemon juice
6 Tablespoons minced mint
1 teaspoon lemon zest
2 heads endive, sliced into julienne strips
1 bunch watercress, tough stems removed
1/3 cup walnuts, toasted and roughly chopped
5 oz. chevre, feta or shaved parmesan
1. Heat the oven to 400. Place the beets on a baking sheet and toss with two tablespoons of the olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and cool.
2. Meanwhile combine the lemon juice, remaining olive oil, salt, pepper, mint and lemon zest in a large serving bowl and whisk. Taste and adjust seasoning. Reserve three tablespoons of the dressing in a medium bowl.
3. Peel the beets, dice and add to the reserved dressing, toss well.
4. Add the endive and watercress to the larger bowl of dressing and toss. Divide the salad between four serving plates. Top with the beets, walnuts and cheese, serve warm or at room temperature.