Balthazar Beet Salad Recipe

• 8 med beets stems and roots trimmed to 1", washed
• 1 1/2 c. walnut halves
• 1 tsp Dijon mustard
• 1/4 c. red-wine vinegar Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. extra virgin olive oil
• 3 Tbsp. corn oil
• 4 x heads Belgian endive Juice of 1 lemon
• 2 x ripe pears
• 1/4 c. flat-leaf parsley
• 6 ounce Roquefort cheese broken large pcs

1. Preheat the oven to 375 degrees.
2. Wrap the beets individually in aluminum foil and bake till completely tender, about 1 to 1 1/2 hrs.
3. Remove from the oven.
4. When cold sufficient to handle, slip the skins off and cut the beets into 1/2-inch cubes.
5. Reserve.
6. While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 min.
7. Cold, then chop coarsely.
8. Reserve.
9. Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl.
10. Slowly drizzle in the oils, whisking constantly till thickened.
11. Set aside.
12. Halve the endive lengthwise.
13. Cut the halves into 1/2-inch pcs crosswise, on the diagonal.
14. Place in a large bowl and drizzle with the lemon juice.
15. Peel and quarter the pears; throw away the cores.
16. Slice thinly.
17. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice.
18. Add in the reserved beets and walnuts.
19. Season with salt and pepper.
20. Add in the dressing and parsley; toss well.
21. Gently mix in the Roquefort cheese.
22. Serve immediately.
23. This recipe yields 8 servings.
24. Comments: Roast and slice the beets ahead of time for easy preparation.
25. 12-08-2002"

beets stems, walnut halves, mustard, redwine vinegar salt, extra virgin olive oil, corn oil, endive juice, pears, flatleaf parsley

Taken from cookeatshare.com/recipes/balthazar-beet-salad-76444 (may not work)