DRE S S I T UP WITH...
3 TABLESPOONS WALNUT OIL
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JUICE OF ½ LEMON
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1 ROUNDED TEASPOON DIJON MUSTARD
Beet, Red Onion, and Endive Salad
SERVES 4
1 T red-wine vinegar
3 T olive oil
5 golf ball–size beets, trimmed
2 red onions, wedged
3 whole, unpeeled garlic cloves
2 pears, cored, quartered, and sliced
2 heads endive, trimmed
1 large handful wild arugula
1 c. feta, crumbled
1 c. honey-roasted pecans
1. Drizzle vinegar and half the olive oil over beets, season, and wrap tightly in foil packet. Place in roasting pan, and roast at 350 degrees for 1 hour. Remove from pan, unwrap, and cool.
2. Put onions and garlic cloves on a baking sheet, drizzle with the remaining olive oil, and roast for about…
