Make ahead note:

Beets can be made ahead and refrigerated before assembling the salads. The salads can wait in the refrigerator after assembly. Allow to warm up a bit before serving.

Ingredients:

• 4-5 Medium beets, cooked
• 8 Oz goat cheese
• 1/2 cup pine nuts, roasted
• 2/3 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 Belgian endives
• Salt and pepper to taste

Steam the beets for thirty minutes. Test for doneness by inserting a knife into the beet. If it enters easily, the beets are done. Allow beets to cool slightly and peel. Cut into slices. Each salad needs two slices. As the beets are cooking, roast the pine nuts in a 350 degree oven until just colored. At the same time, boil the vinegar in a small open sauce pan until it is reduced by half.

Divide the cheese into eighths. Allow to warm up a bit and shape into eight disks. Place a beet slice on each plate. Top with the cheese, salt and pepper and a bit of olive oil. Put the second beet slice on top. Drizzle with the remaining oil, the reduced balsamic vinegar. Decorate with the pine nuts, endive and serve.

Serves 8