Beets in a Jar With Walnuts Goat Cheese Endives Recipe
Pickled Beet and Endive Salad with Goat Cheese and Walnuts
Ingredients
Makes 8 servings
Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
Step 1
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
Step 2
To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
Step 3
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
Step 4
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
Adapted from Charlie Trotter Cooks at Home by Charlie Trotter, ©2000 Ten Speed Press.
How would you rate Pickled Beet and Endive Salad with Goat Cheese and Walnuts?
Reviews (19)
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Overall quite good, though I thought it all tasted better on leafy greens rather than endive. I cooked & julienned the beets 2 days ahead and pickled them the day of, which worked just fine. We found the pickling juice was way too salty and there was about 3/4 of the dressing left over. Would make again with a few modifications.
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This is a delicious salad! If you toss the endive, pear and goat cheese with the beets, the salad will not look like the picture because the beets color the ingredients. I added the goat cheese last to keep it white.
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Does anyone know how long the pickled beets last in the fridge? I would like to make them for a holiday gift and include the recipe for the salad.
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It was good. In the future, I would sprinkle the goat cheese on top after tossing the salad because the cheese crumbles clumped and also made the appearance of the vinaigrette murky and unattractive. I would not slice the pear as thinly, or I would dice it, to keep the pieces from sticking to the endive after tossing. Also, easy on the vinegrette! In my opinion, this makes way to much for the volume of salad...unless you like it drenched.
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Great salad very pretty presentation. The beets were spectacular. Even my husband who does not like anything but iceberg asked If I would make it again. It has made the family Christmas menu.
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This dish requires time to cook the beets, but is otherwise very easy to make. The combination of tastes is superb. I like beets but was tired of the usual preparations; this is a sofisticated and innovative way of including them in a menu. No ingredient in this recipe is superfluous and nothing is lacking, although one can vary the proportions according to taste and availability.
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i halfed this recipe for my husband and i. this was truly wonderful. we had leftovers the next day. it was even better!
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I first made this salad three years ago for thanksgiving. My family just gobbled it up and they have been asking for it every family occasion. Takes a bit of work but it is well worth it.
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A wonderful salad! I served it at a dinner party this past weekend. Everyone loved it. It was a conversation piece, even. When I roasted the walnuts in a small saute pan, I added a bit of sugar and caramelized 'em. It was a nice touch.
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Excellent, with a few changes: I used a black peppercorn soft cheese,and left out the walnuts. The peppercorns added the crunch that was needed.
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Fantastic blend of flavors! Served 1 inch high goat cheese disks encrusted with toasted pine nuts on mixed greens. Diced the beets to sprinkle over all . Also added 2T of leftover cranberry-orange relish to the dressing (thanks to previous reviewer), and put all vinaigrette ingredients into the blender. Pickling juice and beets were really worth the mess.
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What a delightful medley of flavors. We served this for Thanksgiving dinner and it was a big hit. The beets were superb. Will definitely make this salad again and again. I, too, used fresh grown arugula and nasturtium leaves and flowers and it was delicious. I also added a bit of triple cranberry sauce to the vinagrette.
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Fabulous! The pear isn't necessary to make the salad complete. Or you could substitute it with apple, mandarin, raspberry or other "salady" fruit.
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I can't give this dish all four forks because so far, i've only made the beets. The beets came out very nicely though. I made extra just to keep and snack on. The sweet and sour tastes of the pickling juice was a bit too strong and the spices weren't strong enough. Next time, I'd reduce the vinegar to 1/3 cup, the sugar to 1/4 cup, increase the water and double the spices.
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Guilty, I have to make this recipe again as I could not obtain the Belgium Endive and had to make do with fresh grown arugula and nasturtium leaves and flowers. I also halved the recipe. Despite these two discrepancies, I know this recipe is a winner whether you choose to follow the recipe or my necessary version. Sooo goood!!!!
Beets in a Jar With Walnuts Goat Cheese Endives Recipe
Source: https://www.epicurious.com/recipes/food/views/pickled-beet-and-endive-salad-with-goat-cheese-and-walnuts-104120