Beet Salad with Nuts and Mixed Greens

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Beet Salad with Nuts and Mixed Greens

 

5 small beets, about 1 1/2 inch diameter

2 teaspoons Dijon-style mustard

2 tablespoons red wine vinegar

salt and freshly ground pepper to taste

6 tablespoons vegetable oil

3/4 pound Belgian endive

12 leaves romaine lettuce, in 1/2-inch strips

1/2 cup pecan, almond or hazlenut pieces

 

Rinse beets, taking care not to pierce the skin. In

base of a steamer

over medium-high heat, bring at least 1 inch of water

to a boil (boiling

water should not reach holes in upper part of

steamer).

Place beets in steamer top above boiling water. Cover

tightly and steam

over high heat, adding boiling water occasionally as

needed, until beets

are tender (about 50 minutes).

Remove beets and let cool. Peel beets while holding

them under cold

running water.

To make dressing, whisk mustard, vinegar, salt, and

pepper in a small

bowl. Gradually pour in oil in a fine stream, whisking

constantly. Taste

and add more salt and pepper, if needed.

Wipe endive and trim bases. Cut leaves in fairly thin

slices crosswise.

In medium bowl, combine endive with vinaigrette and

toss; let marinate 5

minutes.

Just before serving, dice beets and add to endive

mixture. Add strips

of lettuce and toss gently. Taste and add more salt

and pepper, if needed.

Sprinkle with nuts and serve.