- 3 cooked medium beets, sliced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole-grain mustard
- salt and black pepper
- 6 cups endive or radicchio leaves
- 1 cup fresh parsley
- 1 cup roasted walnuts
- 4 ounces crumbled blue cheese
- Combine the beets, oil, vinegar, and mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide the beets and endive among 4 plates. Top with the parsley, walnuts, and cheese.