Roasted Beet and Endive Salad
Roasted beets are good all the time, when you can find them, and spring lettuce and greens are a must to get you through the cold season. Can’t find some of the ingredients locally? Use the recipe as a guide and try it with the local ingredients you can find.
Start by gathering:
6 small beets, trimmed
3/4 cup chopped hazelnuts or pine nuts (did you know hazelnuts and pine nuts can grow in Colorado?)
1/4 cup balsamic vinegar
1/4 tsp. salt
1/2 tsp freshly ground pepper
2 tbsp extra virgin olive oil
4 cups torn curly endive leaves, pale inner leaves only
1 cup arugula leaves
1/4 cup grated orange zest
Directions
Wrap the beets in aluminum foil, place in a baking pan and roast, turning occasionally, until tender when pierced with a fork, 40 to 45 minutes. When the beets are cool enough to handle, peel them and cut into rounds 1/4 inch (6 mm) thick. Place in a bowl and cover to keep warm. In a small fry pan over medium-low heat, toast the nuts, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool. In a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is smooth. Divide the curly endive and arugula among individual plates. Top with the beet rounds and drizzle with the vinaigrette. Garnish with the orange zest and nuts and serve immediately. Serves 4.
Recipe adapted from Williams-Sonoma online recipes
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