Beet, Endive, and Orange Salad
Rubbing roasted beets with paper towels is the easiest way to remove their skins.
- Servings: 6
Source: Martha Stewart Living, June 1999
- 6 large beets (about 2 pounds), scrubbed, stems removed
- 6 navel oranges
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons canola oil
- 1 cup fresh flat-leaf parsley leaves, coarsely chopped
- 3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
- 2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
- 1/4 pound ricotta salata, or feta cheese, crumbled
- Olive-oil, cooking spray
Heat oven to 450Âº. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; purÃ©e until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.