Equipment
Ingredients
Salad Base
- 400 g red beets, scrubbed, roots and tops trimmed
- 200 g belgian endive, leaves separated or roughly chopped
- 50 g walnuts, roughly chopped
Balsamic Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 5 g dijon mustard
- 5 ml maple syrup
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F).
Individually wrap the scrubbed beets tightly in aluminum foil. Place them on a baking sheet and roast for 45 to 60 minutes, or until a knife pierces the center with no resistance.
While the beets roast, place the chopped walnuts on a dry baking sheet and toast in the oven for 5 to 7 minutes until fragrant. Watch closely to prevent burning. Set aside to cool.
In a small bowl, combine the balsamic vinegar, dijon mustard, maple syrup, kosher salt, and black pepper. Whisk continuously while slowly pouring in the olive oil until the mixture is fully emulsified.
Remove the beets from the oven and let them cool until safe to handle. Peel the skins off using your hands or a paper towel, then slice them into bite-sized wedges.
Trim the root end off the Belgian endives. Separate the leaves or roughly chop them on a cutting board, depending on your presentation preference.
In a large mixing bowl, gently toss the sliced beets, endive leaves, and half of the toasted walnuts with the vinaigrette. Toss lightly to prevent the beets from bleeding too much color onto the endive.
Transfer the salad to a serving platter and garnish with the remaining toasted walnuts. Serve immediately.
Chef's Notes
- Roasting beets in their skins concentrates their sugars and earthy flavors much better than boiling, which waterlogs them.
- For a composed presentation, dress the endive separately and lay the dressed beets on top. This prevents the classic 'pink bleed' that happens when mixing beets with pale greens.
- The Dijon mustard in the vinaigrette acts as an emulsifier, holding the oil and vinegar together while adding a sharp backbone that cuts through the sweetness of the beets.
Storage
Refrigerator: 2 days — Store dressing, beets, and endive separately to prevent the endive from wilting and turning pink.
