DOWN on the FARM
with Tom Willey

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ESCAROLE WITH BEET & ORANGES

Adapted from many sources

2 Beets
1 valencia orange
1 Tbls. lemon juice or vinegar
2 to 3 Tbls. hazelnut or walnut oil
1 large head Escarole, washed
chopped walnuts for garnish

Bake beets until tender, cool and peel.  Cut them into a julienne. Marinate in the lemon juice or vinegar, salt and pepper to taste. Use the tender blanched heart of the escarole to make about 6 cups of torn leaves. Reserve the coarse leaves for cooking. Zest the orange, segment and dice the pulp, reserving juice and discarding seeds. Toss the blanched escarole with the orange and oil. To serve, plate this mixture and spoon the marinaded beets on top. Garnish with walnuts.

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