| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Belgian | November 19 | 1 | servings |
INGREDIENTS
| 1 1/2 | lb | Medium beets; trimmed |
| 1/2 | c | Walnut oil or olive oil |
| 1/4 | c | Sherry wine vinegar |
| 2 | lg | Shallots; minced |
| 2 | pk | Baby spinach; (6-ounce) |
| 4 | Heads Belgian endive; thinly sliced | |
| ; crosswise | ||
| 1 | c | Walnuts; toasted, coarsely |
| ; chopped (about 4 | ||
| ; ounces) | ||
| 6 | oz | Soft fresh goat cheese; (such as |
| ; Montrachet), | ||
| ; crumbled |
INSTRUCTIONS
Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover. Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.) Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts. Makes 12 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1122 Calories (kcal); 75g Total Fat; (53% calories from fat); 57g Protein; 87g Carbohydrate; 0mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 15 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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