Ingredients Jump to Instructions ↓

  1. 8 teaspoons 40ml Beets - stems and roots (medium) Trimmed to

  2. 1", washed

  3. 1 1/2 cups 219g / 7.7oz Walnut halves

  4. 1 teaspoon 5ml Dijon mustard

  5. 1/4 cup 59ml Red-wine vinegar Salt - to taste Freshly-ground black pepper - to taste

  6. 1/4 cup 59ml Olive oil

  7. 3 tablespoons 45ml Corn oil

  8. 4 Belgian endive Juice of

  9. 1 lemon

  10. 2 Ripe pears

  11. 1/4 cup 10g / 0.4oz Flat-leaf parsley

  12. 6 oz 170g Roquefort cheese - broken large pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours. Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve. While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve. Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside. Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice. Peel and quarter the pears; discard the cores. Slice thinly. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice. Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well. Gently fold in the Roquefort cheese. Serve immediately.


Send feedback