2 pounds red and golden beets (or all red beets)
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
Zest of 1/2 orange
1/4 cup olive oil
Salt and pepper
1/4 pound Belgian endive
Preheat oven to 400°F. Trim and wash beets and roast them, tightly covered, with a splash of water. While the oven is on, put the walnuts on a baking sheet and toast them in the oven for about 5 minutes. With a sharp paring knife, trim off the top & bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into ¼-inch rounds.
Make vinaigrette by mixing together the vinegar, orange juice, and finely chopped zest, and stirring in the olive oil. Season with salt and pepper.
When the beets are cool enough to handle, slice into rounds. Toss them gently within the vinaigrette, and arrange the beets on a plate with the orange slices and Belgian endive leaves. Use any vinaigrette remaining in the bowl to drizzle over the salad and garnish with the toasted nuts.
From Chez Panisse Vegetables by Alice Waters, submitted by CSA Member Pepi Ross