Endive Salad with Roasted Beets, Pears & Walnuts
2-3 beets (medium-sized, red), peeled and cut into ½ inch cubes
3 California endive, cut across into ½” pieces
1 pear, cut into ½ inch cubes
¼ cup walnuts, toasted and chopped
¼ cup chevre, crumbled
1 tbsp. balsamic vinegar
2 tbsp. walnut oil
Salt & pepper
1. Preheat oven to 350 degrees Fahrenheit. Toss beets in olive oilto lightly coat. Season with salt and pepper. Roast in casserole dish for 30-40 minutes, stirring occasionally. When they are fork-tender, remove from oven and set aside to cool.
2. Assemble all other ingredients on a platter. Drizzle with walnut oil, balsamic vinegar and honey and season with salt and pepper. Top with roasted beets.
Wine Suggestion: Viognier