- 2 beets (can substitute golden or chioga)
- 1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)
- 2 yellow endive
- 4 cups arugula
- 1/2 cup shaved Parmesan
- Vinaigrette:
- 1/2 cup white wine vinegar (can substitute white balsamic or champagne)
- 1 1/4 cups light pure olive oil
- 1 minced, medium shallot
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch white sugar
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon kosher salt
- Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
- Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
- Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
- Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.
- Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.