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Beet, Endive, and Orange Salad

Categories: Import
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

	Beet
	Endive
	Orange Salad
Rubbing roasted beets with paper towels is the easiest way to remove their skins. Ingredients Serves 6.
6 large	beets, about 2 pounds, scrubbed and 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
Directions 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.
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