Beet Salad with Belgian Endive and Pecans

Beet Salad with Belgian Endive and Pecans

Source: alt.cooking-chien

Beet Salad with Belgian Endive and Pecans
Serves 6.

5 small beets (about 1½ inches in diameter)
¾ lb. Belgian endive
Thick Mustard Vinaigrette (see recipe)
12 leaves romaine lettuce, washed and thoroughly dried, cut in ½-inch
strips
Salt and pepper
½ c. pecan pieces

Bring at least 1 inch of water to a boil in base of steamer. Boiling water
should not touch the bottom of the steamer.

Rinse beets; trim tops to 1 inch. Place beets over boiling water in steamer.
Cover tightly and steam over high heat, adding boiling water occasionally as
needed, until beets are tender (about 50 minutes).

Remove beets and let cool. Peel beets under cold running water.

Wipe endive; trim bases. Cut leaves in thin slices crosswise. In medium
bowl, combine endive with vinaigrette and toss. Marinate for 5 minutes.

Just before serving, dice beets; add to endive mixture. Add strips of
romaine; toss gently. Taste and add salt and pepper, if needed. Sprinkle
with pecans and serve.


Nutrition information including dressing per serving:
Calories 180
Carbohydrates 10 g
Protein 3 g
Fat 15 g
including sat. fat 2 g
Cholesterol 0 mg
Sodium 80 mg
Calcium 49 mg
Dietary fiber 4 g
Diabetic exchanges per serving: 2 vegetable exch., and 3 fat exch.


Thick Mustard Vinaigrette
Makes ½ cup.

Instead of Dijon, you could substitute a grainy mustard or one flavored with
herbs or green peppercorns.
2 tsp. Dijon mustard
2 tbsp. red wine vinegar
Salt and pepper to taste
¼ c. olive oil

In a small bowl, whisk together the Dijon mustard, red wine vinegar and salt
and pepper to taste. Gradually add olive oil in a fine stream, whisking
constantly until dressing is the consistency of mayonnaise. Taste; adjust
seasoning, if needed. Dressing can be refrigerated, covered, for up to a
week. Whisk again just before using.








--
Calvin Y. Konno