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Charlie Trotter's Pickled Beet and Endive
Salad with Goat Cheese and Walnuts

"The food I create really evolves from one simple question:
What do I like to eat?"
~ Charlie Trotter

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Beet Salad
with Arugula
Montgomery, Linda
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Beets, celery, and carrots at the Tilth festival in Seattle
Abell, Sam
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Pickled Beet and Endive Salad
with Goat Cheese and Walnuts


Charlie Trotter
Cooks at Home
by Charlie Trotter, © 2000,
Ten Speed Press, Berkeley

Serves 4

Vinaigrette:
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Salad:
2 beets
2 cups pickling juice (recipe follows)
Salt and freshly ground black pepper
20 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped

Pickling Juice:
1 cup water
1/2 cup rice wine vinegar
1/3 cup plus 2 tablespoons sugar
2 tablespoons kosher salt
1 whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon peeled and chopped fresh ginger
1/2 jalapeño, seeded and chopped

Combine all of the ingredients in a small saucepan and bring to a
simmer over low heat, allowing the sugar and salt to dissolve. Cool
and strain through a fine-mesh sieve. Use immediately, or refrigerate
for up to 1 month. Makes 2 cups.

To prepare the vinaigrette: Place the shallots and sherry wine vinegar
in a small bowl and slowly whisk in the canola and olive oils. Season to
taste with salt and pepper.
To prepare the beets: Place the beets in a small saucepan with salted
water. Bring to a boil and cook for 15 to 20 minutes, or until tender.
Drain the beets, cool slightly, and peel. Julienne the beets and place
them in a medium bowl with the pickling juice for 2 hours. Drain, dis-
carding the pickling juice. Toss with 2 tablespoons of the vinaigrette
and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat
cheese, and walnuts with the remaining vinaigrette and season to taste
with salt and pepper.
Arrange some of the salad in the center of each plate and top with
the beets. Top with freshly ground black pepper.

Insights: Belgian endive is a crisp, slightly bitter lettuce with white and
yellow leaves. Belgian endive and beets are a perfect study in contrasts.
The sweet, tender beets offset the slightly bitter, crispy endive, and the
color contrasts are stunning.

Featured Archive Recipes:
Beet, Radicchio and Apple Salad with Roquefort
Coburg Dilled Beet Salad
Roasted Beet and Portobello Mushroom Salad
Sautéed Apple Salad with Roquefort Cheese
and Walnuts
 

The Beet Goes On
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