Free Recipe Endive, Beet and Roquefort Salad
Recipe Type: Free Beets Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Endive, Beet and Roquefort Salad Recipe
5 Beets; tops and roots
-trimmed
3 tb Fresh lemon juice
1 tb Dijon mustard
1/4 ts Celery seeds
3/4 c Olive oil
6 Belgian endive heads; cut
-crosswise into 1-inch
-pieces
6 oz Roquefort cheese; crumbled
Chopped fresh chives
Endive, Beet and Roquefort Salad Preparation
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. 8 Servings Bon Appétit Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998
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