Roasted Beets with Walnuts, Pear, and Endive

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  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Roasted Beets with Walnuts, Pear, and Endive

Adapted from Alice Waters’ Chez Panisse Vegetables, Harper Collins Publishers, 1996.


  • 2 lbs. Red and Golden beets
  • 3 medium Bosc pears
  • ½ cup of shelled walnuts
  • 2 Tbs. of red wine vinegar
  • 2 Tbs. of orange juice
  • ¼ cup of olive oil
  • salt and fresh ground pepper
  • ¼ lb. Belgian endive


Preheat the oven to 400 degrees. Trim and wash the beets, leaving the skin on. Place them on a baking sheet, tightly covered, with a little water. Roast them for 45 minutes, or until fork-tender. Cut the pears into pretty slices. Put the walnuts and pears on a baking sheet and toast them in the oven for about 5 minutes.

Make a vinaigrette by mixing the vinegar, orange juice, and olive oil. Season with salt and fresh pepper. When the beets are cool enough to be handled, peel them and slice them into little rounds. Toss them gently with the vinaigrette and arrange them on a plate with the Belgian endive and toasted pear slices. Drizzle any vinaigrette remaining in the bowl and garnish with the toasted walnuts.

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