Pickled Beet and Endive Salad with Goat Cheese and Walnuts
Info
Rating
Calories
375.0
Protein
6.0
Sodium
413.0
Fat
34.0
Ingredients
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cupsPickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
Directions
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
