Beets, Belgian Endive and Feta Salad
Procedure
Chef Critique - Nice knife cuts, nice balance of acid
My Critique - Nice Flavor, liked the walnut oil
Group Critique - good
- 1 Preheat the oven to 400°F (205°C).
- 2 Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with ¼ inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
- 3 Cool beets, then peel and dice into ½-inch (1.2 cm) cubes.
- 4 Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
- 5 Toss beets in half of the vinaigrette.
- 6 Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
- 7 Just before serving, quarter the endive, cut out the cores, and break into leaves.
- 8 Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
- 9 Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Chef Critique - Nice knife cuts, nice balance of acid
My Critique - Nice Flavor, liked the walnut oil
Group Critique - good