Beet Salad with Blue Cheese and Endive
Want sweet, velvety beets without the wait? Micro-steam them.
Gather Your Ingredients
Before You Begin
Be sure to wear gloves when peeling and dicing the beets to prevent your hands from becoming stained. The moisture content of blue cheese varies, so add the water slowly in step 2. Some blue cheese can be quite salty, so taste the cheese mixture carefully before seasoning. You can substitute 5 ounces of baby arugula for the endive, if desired. For the best presentation, use red beets here, not golden or Chioggia beets.
Instructions
1.
In largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and ½ teaspoon salt. Cover with plate and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.
2.
In medium bowl, use rubber spatula to mash together blue cheese, sour cream, 2 tablespoons chives, 2 teaspoons lemon juice, and pepper. Slowly stir in up to 5 tablespoons water until mixture has consistency of regular yogurt. Season with salt, pepper, and extra lemon juice to taste. Spread blue cheese mixture over serving platter.
3.
In large bowl, combine endive, 2 tablespoons hazelnuts, 2 teaspoons oil, 1 teaspoon lemon juice, and pinch salt and toss to coat. Arrange endive mixture on top of blue cheese mixture, leaving 1-inch border of blue cheese mixture. Add beets to now-empty bowl and toss with remaining 2 teaspoons lemon juice, remaining 1 teaspoon oil, and remaining pinch salt. Place beet mixture on top of endive mixture. Sprinkle salad with remaining 2 tablespoons hazelnuts and remaining 1 tablespoon chives and serve.
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