Endive, Beet And Roquefort Salad

Recipe Ingredients

5		Beets - tops, and
		Roots trimmed
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Dijon mustard
1/4 teaspoon	1.3ml	Celery seeds
3/4 cup	177ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Belgian endive heads - cut crosswise
		Into 1" pieces
6 oz	170g	Roquefort cheese - crumbled
		Chopped fresh chives - for garnish

Recipe Instructions

Preheat over to 350 degrees. 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.

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

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