BEETS, BELGIAN ENDIVE AND FETA SALAD
Serves 4

4 cup beets, mixed red and golden
7 T Walnut oil
2 T Tarragon vinegar
¼ cup walnuts chopped
1 cup Feta Cheese

Preheat oven 400 F. Leaving tails on and 1 inch of the stem on the beets, rinse them, put them in a baking pan with .25 inch of water, cover and bake until tender. Cool beets then peel and dice into ½ inch cubes. Mix 6 Tbls of the oil, vinegar, salt and pepper.
Toss beets in half the vinaigrette. Toss walnuts with the remaining walnut oil, salt and pepper. Bake in a 350 degree oven for 5-7 min until tender. Just before serving, quarter the endive, cut out the cores and break into leaves. Arrange endive leaves in a spoke pattern on plates. Spoon beets in the center. Lightly dress endive with vinaigrette. Sprinkle feta cheese over salad and top with walnuts.

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