Blue Cheese, Roasted Beet, and Endive Salad

WHEN BEETS ARE ROASTED, their flavor is intensified. Add vividly flavored blue cheese and bitter greens, and you have a classic salad to wake up jaded palates.

SERVES: 4 TO 6

INGREDIENTS:

FOR THE SALAD:

• 3 or 4 medium-size beets (about 1 pound), tops and roots trimmed to 1 inch
• 4 heads Belgian endive, sliced crosswise into 2-inch pieces
• 2 ounces Roquefort or other blue cheese, crumbled (about ½ cup)
• ¼ cup slivered almonds or chopped walnuts, toasted
• ½ cup Orange Vinaigrette

ORANGE VINAIGRETTE:

• • Makes about ½ cup
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon grated orange zest
  • 2 teaspoons white wine vinegar
  • ½ teaspoon salt
  • White or freshly ground black pepper
  • 3 tablespoons grapeseed, sunflower, or canola oil

INSTRUCTIONS:

FOR THE SALAD:

1. Preheat the oven to 400°F.
2. Place the beets on a large sheet of heavy-duty aluminum foil and wrap to form a well-sealed packet.
3. Roast for 1 to 1¼ hours, until the beets are tender.
4. When the beets are cool enough to handle, peel and cut into 2-inch matchsticks.
5. In a large salad bowl, combine the endive, blue cheese, and nuts. Toss lightly.
6. Add the beets and toss again.
7. Drizzle the dressing over the salad, toss, and serve at once.

FOR THE ORANGE VINAIGRETTE:

1. In a small bowl, combine the orange juice, orange zest, vinegar, salt, and pepper to taste.
2. Slowly whisk in the oil until emulsified.
3. Taste and adjust the seasonings.
4. Use immediately.