Pickled Beet And Endive Salad With Goat Cheese And Walnuts
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
59
Sourness
39
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Sherry Wine Vinegar1 cup
Canola Oil1 cup
Extra-Virgin Olive Oil1
Salt3
Beets2 cups
Juice (pickling)Directions:
1
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils
2
Season to taste with salt and pepper
3
To prepare the beets: Peel the beets and place in a small saucepan with salted water
4
Bring to a boil and cook for 15 to 20 minutes, or until tender
5
Drain the beets and cool slightly
6
Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours
7
Drain, discarding the pickling juice
8
Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper
9
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper
10
Arrange the salad in the center of a large platter and top with the beets
11
Top with freshly ground black pepper
12
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils
13
Season to taste with salt and pepper
14
To prepare the beets: Peel the beets and place in a small saucepan with salted water
15
Bring to a boil and cook for 15 to 20 minutes, or until tender
16
Drain the beets and cool slightly
17
Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours
18
Drain, discarding the pickling juice
19
Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper
20
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper
21
Arrange the salad in the center of a large platter and top with the beets
22
Top with freshly ground black pepper