Endive Salad With Beets and Blue Cheese

• 4 beets with their greens
• 4 endives
• 4 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1/4 pound blue cheese
• 1/2 cup walnuts, freshly cracked
• 2 tablespoons flat Italian parsley, chopped
• 1 clove garlic, crushed
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Lemon juice to taste

1. Preheat oven to 350 degrees.
2. Cut the tops off the beets and set them aside.
3. Bake the beets in their skins until tender (about one hour).
4. Remove from the oven, cool and peel.
5. Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter.
6. Chop the beet leaves and saute them in olive oil until wilted.
7. Season with salt and pepper and mound them in the center when cooled.
8. Chop the beets and place them in a circle around the greens.
9. Crumble the blue cheese and sprinkle it over the endive leaves.
10. Sprinkle on the walnuts and the parsley.
11. Combine the ingredients for the salad dressing in a small bowl.
12. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

beets, endives, extravirgin olive oil, salt, blue cheese, walnuts, italian parsley, clove garlic, mustard, extravirgin olive oil, lemon juice

Taken from cooking.nytimes.com/recipes/4155 (may not work)