Beets Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens close to the crown and scrub beets well. Wrap each beet individually in aluminum foil (or place in a covered roasting pan). Roast on a rimmed baking sheet until tender when pierced with a skewer, about 45–60 minutes depending on size. Check after 40 minutes.

Cool and peel

Remove beets from oven and let cool until you can handle them (15–20 minutes). Using a paper towel or by rubbing under cold running water, slip off the skins. Reserve juices; slice each beet into 1/4-inch (6 mm) thick rounds or wedges as preferred. Transfer to a shallow bowl to receive the marinade.

Prepare endive

Trim root ends of Belgian endive and peel away any damaged outer leaves. Separate into individual leaves or cut each head into 3–4 long segments for plating. Chill briefly if desired to keep crisp.

Finish salad

Crumble the chèvre into small pieces or roll into quenelles. Snip chives finely and set aside for garnish.

Whisk together champagne vinegar, Dijon mustard, and honey in a small bowl until smooth. Slowly drizzle in the extra-virgin olive oil and grapeseed oil while whisking to emulsify. Season with sea salt (use the listed pinches) and freshly ground black pepper to taste. Taste and adjust acidity or sweetness — add an extra 1/2 tsp honey or 1/2 tsp vinegar if needed.

Pour approximately half of the vinaigrette over the warm roasted beet slices in the shallow bowl, tossing gently to coat. Let marinate 10–15 minutes so the beets absorb some dressing and flavor. Reserve remaining vinaigrette for plating.

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, combine the granulated sugar and walnuts. Stir constantly as the sugar melts and coats the nuts, about 3–5 minutes — be careful not to burn. Once sugar is fully melted and a glossy coating forms, stir in the butter and a pinch of salt to finish. Immediately transfer the praline walnuts to the prepared sheet and separate the pieces with a fork. Let cool completely; they will harden as they cool.

Arrange Belgian endive leaves on a platter or individual plates. Fan or stack toasted beet slices (mix golden and ruby for color contrast) on top of or alongside the endive. Scatter crumbled chèvre over the beets and leaves.

Sprinkle the praline walnuts over the salad. Drizzle remaining champagne vinaigrette over the plated salad (about 1–2 tsp per serving) and finish with a few snips of fresh chives and a light crack of black pepper. Taste and add an extra pinch of salt if needed.

Serve immediately so the endive remains crisp and the walnuts stay crunchy. Leftover marinated beets keep refrigerated in an airtight container for up to 3 days (store cheese separately).