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Salad of Organic Beets
By Chef Charlie Trotter

By Chef Charlie Trotter

8 Organic Beets (baby) Red
8 Organic Beets (baby) Yellow
2 tablespoons Olive Oil
Salt and Pepper
1 Shallots minced
1/3 cup Sherry Wine Vinegar
1/2 cup Hazelnut Oil
1/2 cup Canola Oil
1 small Belgian Endive (small) julienned
1 head Radicchio (small) shredded
1 large Asian Pears peeled cored and julienned
1 cup Goat Cheese
3/4 cup Hazelnuts toasted skinned and quartered
Fresh Ground Black Pepper

To prepare the beets, place the beets in a saucepan and cover with water.

Simmer for 15-20 minutes, or until tender.

Shock the beets in ice water and remove the skin and stems.

Slice the beets in half, toss with the olive oil, and season to taste with salt and pepper.

To prepare the vinaigrette, place the shallot and sherry wine vinegar in a small bowl and slowly whisk in the hazelnut oil and canola oil.

Season to taste with salt and pepper.

To prepare the salad, toss the endive, radicchio, Asian pear, goat cheese, and hazelnuts with the vinaigrette and season to taste with salt and pepper.

To assemble, place some of the salad in the center of each plate.

Arrange the beets around the salad and top with freshly ground black pepper.