Ingredients:
1 lb red beets
1 lb golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
1/2 oranges, zest of, finely chopped
1/4 cup olive oil
salt and pepper
1/4 lb Belgian endive
Directions:
Preheat oven to 400 degrees.
Wash the beets and roast them, tightly covered, with 1/4 cup of water.
Roast for 1 hour or until tender.
Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
With a sharp knife, trim off the top and bottom of each orange.
Pare of the rest of each peel, making sure to remove all pith.
Slice the oranges into 1/4 inch rounds.
Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
Stir in olive oil.
Season to taste with salt and pepper.
When the beets are cool enough to handle, peel them and slice into rounds.
Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
Sprinkle with the toasted walnuts.
Servings: 4-6
Time preparation: 20 min.
Time total: 110 min.