| 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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