Salad of endive, orange and beet with beet vinaigrette -

4 servings

Ingredients

Quantity Ingredient
1 medium Beet
1 teaspoon Mustard
¼ cup Extra-virgin olive oil
2 larges Beets, cooked and cut in half lengthwise
4 smalls Endives
2 Oranges, peeled, seeded,
Salt & freshly ground black pepper to taste pith removed, and separated into sections
Fresh parsley
Fresh chervil leaves

Directions

FOR THE VINAIGRETTE

FOR THE SALAD

Prepare vinaigrette: In a large pot of water, add beet and bring to a boil over high heat. Reduce heat to medium-high and cook covered, until beet is tender, about 45 minutes. Drain. When beet is cool enough to handle, peel, trim and cut into quarters.

Place beet in a food processor and process until pureed. The puree will be chunky.

Place a strainer over a bowl, pour in beet puree and press with a spoon to extract juice. In a small bowl, whisk together 2 table- spoons beet juice with the mustard. Slowly whisk in olive oil and season to taste.

Prepare salad: Thinly slice beet halves into the shape of half moons.

Cut endive in half lengthwise, and thinly slice horizontally.

Arrange equal amounts of beet slices and orange sections on 4 plates.

Mound endive in the center and drizzle a generous amount of beet vinaigrette around the edge of each plate. Garnish with parsley and chervil leaves. Serves 4.

House Beautiful/September/93 Scanned & fixed by DP & GG

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