Beet and Endive Salad
2 bunches beets (about 1 1/2 lbs without tops)
4 tbsp sherry vinegar or red wine vinegar
3/4 tsp salt
3 tbsp extra virgin olive oil
3 large shallots, thinly sliced
2 large Gala or Granny Smith apples
about 1 lb, cut into 1/2 inch wedges
1/4 tsp coarsely ground black pepper
2 bunches of frisee or curly endive (about
1/2 lb, ends trimmed, torn into bite size pieces)
1 bunch fresh chives, cut into 1 inch pieces
1 log (31/2-4 oz) mild goat cheese
Trim stems from beets. Place unpeeled beets and 1/2 cup
water in 3-3 1/2 qt microwave casserole or bowl. Cover with lid
or vented plastic wrap and cook in microwave on high 10-15 minutes,
or until fork tender. Drain beets; let cool until easy to handle.
When beets are cool, remove peels, and cut into 1/2 inch wedges.
Cut each wedge in half crosswise. Toss beats with 1 tbsp vinegar and salt.
Meanwhile, in nonstick 12 inch skillet, heat oil over medium heat until hot.
Add shallots and cook 5-6 minutes or until soft. Add apples and cook 2-3
minutes longer or until tendercrisp. Stir in pepper and remaining 3 tbsp vinegar.
Remove skillet from heat. In large bowl, toss endive and chives with warm apple
mixture on 10 salad plates. Top with beets and sprinkle with crumbled goat
cheese.