Gee, Your Beet Smells Terrific

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 medium-size beets, tops trimmed
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon freshly squeezed orange juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh tarragon (optional), stems discarded before measuring, chopped finely
  • 1 ounce strong goat cheese, diced into 1/8-inch cubes
  • 1/4 cup toasted hazelnuts or walnuts
  • 2 Belgian endives, separated and washed (If you can not find endives, replace with the very inside section of a head of romaine lettuce or good old reliable flaky butter crackers)
Directions
  • Bake whole, unskinned beets for 1 1/2 to 2 hours at 425 degrees F (longer if they are more than 3 inches in diameter). To avoid a messy oven, place a sheet of aluminum foil on the rack below to catch the natural juice drippings.

  • Remove from oven and allow to cool.

  • Peel off and discard skin. Then slice and dice beets finely.

  • Combine oil, vinegar, orange juice, pepper, and tarragon in a bowl. Add beets, cheese, and nuts and toss gently.

  • To serve, spoon a tablespoon of beet salad onto each endive leaf.


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