Endive Salad with Roasted Beets, Pears & Walnuts


2-3 beets (medium-sized, red), peeled and cut into ½ inch cubes

Olive oil

3 California endive, cut across into ½” pieces

1 pear, cut into ½ inch cubes

¼ cup walnuts, toasted and chopped

¼ cup chevre, crumbled

1 tbsp. balsamic vinegar

2 tbsp. walnut oil


Salt & pepper


1. Preheat oven to 350 degrees Fahrenheit. Toss beets in olive oilto lightly coat. Season with salt and pepper. Roast in casserole dish for 30-40 minutes, stirring occasionally. When they are fork-tender, remove from oven and set aside to cool.

2. Assemble all other ingredients on a platter. Drizzle with walnut oil, balsamic vinegar and honey and season with salt and pepper.  Top with roasted beets.

Wine Suggestion: Viognier