INGREDIENTS
4 medium beets, preferably Chioggia
1 Tbsp. kosher salt
1 Tbsp. vegetable oil
1½ cups Champagne vinaigrette, divided (recipe follows)
2 heads Belgian endive, cored and chopped into coins
2 heads radicchio, chopped
1 cup blue cheese crumbles, plus more to taste
½ cup chopped candied pecans, plus more to taste (recipe follows)
PREPARATION
• Preheat oven to 350 degrees.
• In a large mixing bowl, toss the beets with the salt and oil. Wrap each in foil and bake 40 to 45 minutes, until a paring knife can easily pierce the beet. Let cool in the foil.
• Remove the foil and peel the beets using a paper towel or peeler. Chop into bite-size pieces and place in a medium bowl with œ cup vinaigrette.
• In a large bowl, combine the beets, endive, radicchio, cheese, the remaining 1 cup vinaigrette and pecans and toss. Season to taste, adding more nuts and cheese if desired.
This article appears in September 2016.