[amandads]

This recipe serves: 8



INGREDIENTS:
16 small beets, (about 1 pound)
1/2 cup English walnut halves
8 head Belgian endive
4 to 6 ounces mache or watercress, washed and spun dry

For the sherry vinaigrette:
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper


COOKING INSTRUCTIONS:
1. Preheat the oven to 350°F.
2. Steam the beets for 12 to 15 minutes in a covered saucepan using a collapsible steamer. Set the beets aside to cool.
3. Put the walnuts on a baking sheet and bake them in the oven for 8 to 10 minutes or until fragrant and toasted.
4. Peel and quarter the cooked beets.
5. Wipe the outside of the endive with a damp cloth, trim the base and separate the leaves.
6. To make the vinaigrette, mix the vinegar, olive oil, salt & pepper together in a small bowl.
7. Just before serving, toss the mache or watercress with some of the sherry vinaigrette. Divide the greens among the 8 dinner-sized plates, placing them in the center.
Serving Size: 1 salad

Number of Servings: 8
Per Serving
Calories
279
Carbohydrate
33 g
Fat
15 g
Fiber
19 g
Protein
9 g
Saturated Fat
2 g
Sodium
172 mg


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