Beet And Oranges On Endive Leaves Recipes

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

ROASTED BEET SALAD WITH ORANGES & GORGONZOLA

Steps:

• Heat oven to 425°F.
• Place beets in roasting pan or on baking sheet; drizzle with oil. Bake 45 min. to 1 hour or until tender. Remove from oven; cool 20 min. Remove skins. Slice beets; cut slices into strips.
• Meanwhile, bring vinegar and thyme to boil in small saucepan. Simmer on low heat 10 min. or until reduced to about 3 Tbsp. liquid, stirring occasionally. Strain and cool.
• Arrange endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.

RED AND GOLDEN BEETS

Steps:

• 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.

BEET, ENDIVE, AND ORANGE SALAD

Steps:

• Heat oven to 450 degrees. 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; puree 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.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Steps:

• Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
• Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
• Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
• In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
• Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

BEET AND ORANGES ON ENDIVE LEAVES

Steps:

• Bake the beets until tender, cool and peel. Cut them into 1/4-inch dice or very fine julienne. Zest the orange and segment the pulp. Cut the pulp into 1/4-inch dice. Mix beets, zest and oranges together and season to taste with lemon juice and nut oil. (If you want to do work in advance, cook, and cut the beets and combine with oil and lemon juice only; do oranges at last minute so they don't turn bitter.) To serve, cut of a small portion of the bottom of each endive so that the leaves separate without tearing. Spoon a small amount of beets and oranges onto large part of endive leaves and garnish with walnuts.