First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from foodnetwork.com
1 bunch Beets, washed, and trimmed
2 Tbls. extra-virgin olive oil
1 Tbls. balsamic vinegar
kosher salt and freshly ground black pepper
1 head Escarole
1/2 to 1 cup tender Beet Greens
1/3 cup walnut halves and pieces, toasted
3 oz. blue cheese, crumbled
1/3 cup sour cream
1 Tbls. Red Onion, finely minced
1/2 lemon, juiced
Preheat oven to 400 degrees F. Place beets in a small baking pan, drizzle with oil and season with salt and pepper. Add 1 Tbls. water to the pan, cover and bake until the beets are tender when pierced, about 45 minutes to 1 hour. When beets are just cool enough to handle, don a pair of kitchen gloves and remove skins. Cut beets into bite-size pieces, place in a large mixing bowl, stir in vinegar, allow to rest. While beets are roasting, prepare escarole. Remove the outer layers of dark green leaves and reserve for use in a soup, pasta or sauté dish. In a deep basin of water, wash all the leaves of tender, pale-colored heart of the escarole. Likewise with the young tender beet greens, preserving the large leaves for a cooked application. Use a salad spinner, or kitchen towels to dry escarole and beet greens. Tear these into bite-sized pieces. Add to the beets along with walnuts, toss to combine. To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add minced onions, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a bit of water, if you wish, to smooth out the consistency. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Serves 3 to 4.