Pickled Beet and Endive Salad with Goat Cheese and Walnuts Recipe

Pickled Beet and Endive Salad with Goat Cheese and Walnuts Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
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