This is a print preview of "Pickled Beet And Endive Salad With Feta Cheese And Walnuts" recipe.

Pickled Beet And Endive Salad With Feta Cheese And Walnuts Recipe
by Global Cookbook

Pickled Beet And Endive Salad With Feta Cheese And Walnuts
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  Servings: 1

Ingredients

  • 1 x shallot chopped
  • 1/3 c. sherry wine vinegar
  • 1/2 c. canola oil
  • 1/2 c. extra-virgin extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 x beets
  • 2 c. pickling juice
  • 30 sm Belgian endive leaves
  • 1 x pear peeled, cored,
  •     and thinly sliced
  • 1 c. soft goat cheese crumbled
  • 3/4 c. walnuts toasted, and
  •     coarsely minced
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Directions

  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.
  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 min, or possibly till tender.
  3. Drain the beets and cold slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hrs. Drain, discarding the pickling juice. Toss with 2 Tbsp. of the vinaigrette and season to taste with salt and pepper.
  4. 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.
  5. Arrange the salad in the center of a large platter and top with the beets. Top with freshly grnd black pepper.
  6. Serve with Gallo of Sonoma Chardonnay