Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing

• 1 medium roasted beet (see page 142)
• A handful of arugula leaves, torn
• Several endive leaves, halved crosswise
• A sprinkling of pumpkin or sunflower seeds
• About 2 tablespoons Blue Cheese Dressing (page 150)

1. Peel the beet, and cut it into matchstick pieces.
2. Toss these in an individual salad or soup bowl with the arugula, endive, and seeds.
3. Pour the dressing on, and toss all together.

handful of arugula, endive, sprinkling of pumpkin

Taken from www.epicurious.com/recipes/food/views/roasted-beet-arugula-and-endive-salad-with-blue-cheese-dressing-378418 (may not work)