Bon Appetit/February 2001

Belgian Endive, Watercress and Beet Salad with Walnut Dressing
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 medium beets 1/4 cup Champagne vinegar or white wine vinegar 3/4 cup walnut oil or olive oil
7 heads Belgian endive, sliced crosswise 3 bunches watercress, stems trimmed 1 cup chopped toasted walnuts



1 Preheat oven to 375 F. Wrap beets in foil and bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into 1/2-inch pieces.
2 Place vinegar in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Toss endive, watercress and walnuts in large bowl with enough dressing to coat. Toss beets in medium bowl with enough dressing to coat; season to taste with salt and pepper. Place beets in ring around edges of salad.

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