Beet Salad with Blue Cheese and Endive

Name: Beet Salad with Blue Cheese and Endive
Yield: Serves 6
Ingredients: 2 pounds, beets, trimmed, peeled, and cut into ¾-inch pieces; 1/2 teaspoon plus 2 pinches, table salt, divided; 4 ounces, blue cheese, crumbled (1 cup); 3/4 cup, sour cream; 3 tablespoons, minced fresh chives, divided; 5 teaspoons, lemon juice, divided, plus extra for seasoning; 1/4 teaspoon, pepper; 2 heads, Belgian endives (8 ounces), bases trimmed, sliced crosswise into ½-inch-wide pieces; 1/4 cup, hazelnuts, toasted, skinned, and chopped, divided; 1 tablespoon, extra-virgin olive oil, divided

Side Dishes
Cheese
Vegetables
Vegetarian
Salads

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2019

Want sweet, velvety beets without the wait? Micro-steam them.

SERVES 6

TIME 55 minutes

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