Beet salad with blood oranges, endive and walnuts
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2 lb. red and golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tbsp. red wine vinegar
2 tbsp. orange juice
Zest of 1/2 orange, finely chopped
1/4 cup olive oil
Salt and pepper, to taste
1/4 lb. Belgian endive
Preheat oven to 400 degrees. Trim and wash beets and roast them, tightly covered, with a splash of water.
While oven is on, put walnuts on a baking sheet and toast in the oven for about 5 minutes.
With a sharp paring knife, trim off top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice oranges into 1/4-inch rounds.
Make a vinaigrette by mixing together vinegar, orange juice and zest, and stirring in olive oil. Season with salt and pepper.
When beets are cool enough to handle, peel them and slice into rounds. Toss them gently with vinaigrette and arrange beets on a plate with orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in bowl and garnish with toasted walnuts.