SPINACH SALAD WITH BEETS, ENDIVE, WALNUTS AND SHERRY VINAIGRETTE

SPINACH SALAD WITH BEETS, ENDIVE, WALNUTS AND SHERRY VINAIGRETTE (for twelve)

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For the vinaigrette:

½ cup walnut oil or olive oil

¼ cup Sherry wine vinegar

2 large shallots, minced

For the salad:

1-1/2 pounds medium beets, trimmed (if golden beets are available, they’re a good choice for St. Patrick’s Day, red are preferable for Christmas)

two 6 ounce packages baby spinach

4 heads Belgian endive, thinly sliced crosswise

1 cup walnuts, toasted and coarsely chopped (about 4 ounces)

6 ounces soft fresh goat cheese (such as Montrachet), crumbled


  1. Preheat the oven to 400*. Wrap beets in foil and bake until tender when pierced with a knife, about 1-1/2 hours.  Cool slightly, then peel. Cut each beet into 8 wedges, place in a medium bowl, and cover.
  1. Make the vinaigrette. Whisk oil and vinegar in a small bowl.  Mix in the minced shallots.  Pour 3 tablespoons dressing over the warm beets, toss and cool.  (Can be prepared 1 day ahead.  Cover beets and remaining dressing separately and refrigerate.  Bring dressing to room temperature before continuing).
  1. Combine spinach, endive and ¾ cup nuts in a large bowl. Pour remaining dressing over and toss.  Season with salt and pepper, divide among plates and sprinkle cheese over.  Top with beets and ¼ cup nuts.

 

from Bon Appetit Magazine, November, 1999

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