IN THE KITCHEN Beet, Endive and Walnut Salad

So you know I regularly fly across the country to visit the QVC studios in Pennsylvania, but what you may not know is that I always stay with a friend when I go. It's a home away from home, if you will. And one of the comforts of home is cooking at home! For this earthy salad, we followed a recipe from a Williams-Sonoma cookbook that was created by Pastis, one of the greatest French bistros in New York. Here is the recipe.

To put my spin on it, I try using an organic Roquefort, fresh-picked beets, and some high quality nut oils from the farmers' market. Carefully constructed on a large serving plate and this salad makes for a healthy and wonderful weeknight dinner.

Comments

[Carolyn]

I LOVVVVVEEE beet salads! I usually make mine with mixed greens, goat cheese, apples or pears, and walnuts! I was actually going to submit it for your recipe contest a few weeks back but wasn't able to get to it at the time. I love endive too...will have to try your version next time! :-)

ps...I heard a new Sephora is opening tomorrow in Yonkers, NY...will you and your team be paying any visits to that location?