Red And Golden Beets With Oranges, Endive And Walnuts

Recipe Ingredients

2 lbs	908g / 32oz	Red and golden beets
1/2 cup	118ml	Shelled walnuts
2		Blood or navel oranges
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Orange juice
		Zest of 1/2 orange - finely chopped
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Belgian endive

Recipe Instructions

Heat the oven to 400 degrees. Trim and wash the beets and roast them, tightly covered, with a splash of water in a roasting pan until very tender, 50 to 60 minutes.

While the oven is on, place the walnuts on a baking sheet and toast them about 5 minutes. With a sharp paring knife, trim off the top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into 1/4-inch rounds.

Make a vinaigrette by mixing together the vinegar, orange juice and the zest, and stirring in the olive oil and salt and pepper to taste.

When the beets are cool enough to handle, peel them and slice into rounds. Toss them gently with the vinaigrette and arrange the beets on a plate with the orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts.

This recipe yields 4 to 6 servings.

Each of 6 servings: 230 calories; 150 mg sodium; 0 cholesterol; 16 grams fat; 2 grams saturated fat; 21 grams carbohydrates; 4 grams protein; 6.26 grams fiber.

Source:
The Los Angeles Times, 09-04-2002

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