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Ingredients
- 2 pounds medium-sized beets
- 2 heads Belgian endive, bottoms trimmed and cut in half lengthwise (leaves separated)
- 4 tablespoons olive oil (divided)
- 6 ounces good-quality feta cheese, cut into small dice (see note)
- 2 tablespoons plus 2 teaspoons kosher salt (divided)
- Additional kosher salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 teaspoon fresh ground black pepper
- Orange-garlic vinaigrette (see recipe)
- 2 bunches watercress, cleaned, large tough stems removed
- 6 tablespoons hazelnuts, toasted, peeled and chopped into quarters
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Preheat oven to 375 degrees.
Wash and trim tops off beets. Toss beets with 3 tablespoons olive oil and 2 tablespoons kosher salt in saute pan. Place in oven and roast 30 to 45 minutes until knife pierced into center of beet comes out easily (knife tender). When cool, peel beets and cut in large julienne size. Marinate with vinegar, remaining 2 teaspoons kosher salt, pepper and remaining olive oil. Reserve.
Prepare orange garlic vinaigrette.
Toss together watercress, hazelnuts, endive, feta, and salt and pepper. Add enough orange-garlic vinaigrette to coat leaves. Taste for seasoning. Divide endive among 4 to 6 plates. Place reserved marinated beets over endive, dividing evenly. Drizzle with remaining vinaigrette. Makes 4 to 6 servings.
Orange-garlic vinaigrette:
2 cloves garlic, peeled
1/2 cup Italian parsley leaves (loosely packed)
1 cup extra-virgin olive oil
1/4 cup orange juice concentrate (or 1 cup fresh orange juice reduced to 1/4 cup)
1 tablespoon lemon juice
1/2 tablespoon sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Place all ingredients in blender and blend until emulsified, about 30 seconds to 1 minute. Reserve.
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