Endive and Beet Salad with Candied Walnuts

Endive and Beet Salad with Candied Walnuts

Serves 4

3 medium red beets, greens removed
1 clove garlic, peeled and halved
1/4 cup red or white wine vinegar
1/4 cup water

Candied walnuts:
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch salt
1 cup walnut halves or pieces

3 tablespoons extra virgin olive oil
1 1/2 tablespoons red or white wine vinegar
1 shallot, minced
Salt and pepper

4 large endives, preferably 2 white and 2 red

Preheat oven to 400°F. Put beets in small baking dish with garlic, wine vinegar and water. Cover with lid or aluminum foil and bake until beets are tender when pierced, 45 to 60 minutes. Peel while warm. Let cool, then cut into small cubes.

For walnuts: Reduce oven temperature to 350°F. Line baking sheet with parchment paper. In bowl, stir together sugar, cinnamon, ginger and salt. Bring small pot of water to boil over high heat. Add walnuts and boil for 1 minute. Drain in a sieve. While they are still slightly
damp, add walnuts to bowl with spiced sugar and stir to coat evenly. Spread walnuts on parchment paper and bake until they are fragrant and sugar has melted, about 15 minutes. Let cool completely.

For dressing: In small bowl, whisk together oil, wine vinegar, shallot and salt and pepper to taste.

Add enough dressing to beets to coat them lightly. Slice endives crosswise into 1/2-inch-wide pieces. Discard ends. Put endive in bowl and toss with remaining dressing. Arrange on serving platter. Scatter beets over endives, then scatter candied walnuts over all. Serve immediately.


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