Beet Salad with Mandarin & Endive 2 lbs. red and golden beets (Additional 1 tablespoon each of olive oil and orange juice
for beet roasting) 1 clove garlic 1 teaspoon finely chopped shallot 3 tablespoon of orange juice 1 teaspoon of lemon juice Zest of 1 mandarin 1 tablespoon sherry vinegar 1 tablespoon of red wine vinegar 1/3 cup of good olive oil Salt and pepper to taste 4 medium endive - leaves whole 1 small radicchio – cored with outer leaves and thickest white portion removed, thinly
sliced 3 Satsuma mandarins – peeled and sectioned 1/3 cup of toasted nuts (pine nuts or walnuts work great)
Preheat oven to 375. Clean and trim beets, leaving skins on. Toss beets with orange juice and oil. Add a little water in bottom of pan with clove of garlic and roast beets covered loosely with foil. Cook beets, depending on size, until they can be easily pierced with end of knife, from 10 to 20- minutes. Add both juices and vinegar to a bowl with shallot and zest. Whisk in olive oil to emulsify adding salt and pepper to taste and set aside. Remove beets from oven and cool. Peel beets, and then cut into small slices. Toss radicchio and dressing and cover bottom of platter. Arrange endive, mandarins and beets on top. Drizzle with any remaining dressing over top and cover with nuts. Serves 6.