Chicago cooking school, with recipes

Grilled Beet & Endive Salad

6 medium beets
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnut halves
1/4 cup sherry vinegar or red wine vinegar
1 teaspoon Dijon-style mustard
1/4 cup olive oil
2 tablespoons walnut oil
Kosher salt and freshly ground black pepper
3 heads Belgian endive
1 pear
1/3 cup coarsely chopped Italian (flat-leaf) parsley
1 head Bibb lettuce, leaves separated
2 ounces goat cheese, crumbled

Scrub beets; trim off stem and root ends. Peel and quarter beets. Fold 36x18-inch piece of heavy foil in half to make 18-inch square. Place beets in center of foil. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring up 2 opposite edges of foil square and seal with double fold. Fold remaining edges to completely enclose beets, leaving space for steam to build.

For charcoal grill, arrange medium-hot coals around edge of grill; cover. Test for medium-hot heat above center of grill (not over coals). Place foil packet on grill rack over center of grill (not over coals). Cover; grill 35 to 45 minutes or until beets are just tender when pierced with knife. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place packet on grill rack over burner that is turned off. Grill as above.)

Remove packet from grill, and open carefully. Allow beets to cool.

Meantime, place walnut halves on baking sheet; bake in 350°F oven 8 to 10 minutes or until fragrant and lightly toasted. Remove walnuts from oven; cool completely.

Place vinegar in a small non-reactive bowl. Whisk in mustard. Slowly drizzle in 1/4 cup olive oil, whisking constantly until blended. Whisk in walnut oil. Season with salt and pepper to taste.

Slice each endive in half lengthwise. Remove bottom core. Cut endive halves crosswise into 1-inch pieces. Cut pear lengthwise into quarters, remove core. Cut pear lengthwise into thin slices.

In very large bowl combine walnuts, endive, pear, and parsley. Gently toss to mix. Add vinaigrette; toss lightly to coat. Place Bibb lettuce leaves on six salad plates. Divide endive mixture evenly among plates. Top with beets and crumbled goat cheese. Serve immediately. Makes 6 servings.

Oven-Roasted Beets:
Scrub beets; trim off stem and root ends. Peel and quarter. Place beets in shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast, uncovered, in 450°F oven 25 to 40 minutes until beets are just tender when pierced with knife and edges are browned; toss once to coat in oil. Remove from oven and let beets cool.