Sweet, earthy beets and tart apples offset the bitter edge of the endives in this festive fall salad. (8 Servings - 135 Calories per Serving)
1-1/2 lbs beets without tops, scrubbed
1 T dijon-style mustard
juice of 2 lemons
3 T olive oil
3 T canola oil
salt and freshly ground pepper
2 T finely chopped fresh dill
8 dill sprigs for garnish
2 medium Granny Smith apples
1/2 lb Belgian endives, cut crosswise into 1/2 inch thick slices
Romaine leaves
head lettuce, shredded
tomato bits
Preheat oven to 400 degrees. Tightly wrap the beets in aluminum foil and bake for 1 hour and 15 minutes, or until tender when pierced. When the beets are cool enough to handle, peel them under cold running water. Cover and refrigerate until chilled. (The recipe can be prepared to this point up to 1 day ahead.)
In a bowl, whisk together the mustard and lemon juice. Add the olive and canola oils in a slow stream, whisking until blended. Season with salt and pepper to taste. Stir in the chopped dill.
Cut the beets into 1/2 inch cubes. In a small bowl, toss the beets with 2 tablespoons of the dressing. Quarter and core the apples; cut into 1/2 inch cubes. In another small bowl, toss the apples with 1-1/2 tablespoons of the dressing.
In a large bowl, toss the Belgian endive with the romaine & head lettuce and the remaining dressing. Arrange the salad on 8 plates or in a large bowl. Sprinkle the apples on top and mound the beets in the center. Garnish with the dill sprigs.
