Instructions: 1. Preheat oven to 350 degrees. Wrap beets individually in foil, and place on a baking sheet. Bake for 2 hours. Peel beets while they are still warm by holding them under cold running water and rubbing off skins. Cut beets in half, then into 1/2-inch wedges. Set aside.

2. In a small bowl, combine olive oil, walnut oil and vinegar. Mix well to blend, and season with salt and pepper. Set aside.

3. Slice endives in half lengthwise. Remove bottom core, and cut endives into 2-inch pieces. In a large mixing bowl, combine endive pieces, Roquefort cheese and parsley. Mix lightly, and set aside.

4. Quarter pear lengthwise, and remove core from each quarter. Slice pear very thinly lengthwise. Add the slices to bowl of endive, and immediately add olive oil mixture. Toss lightly. Add beets to mixture, and toss just enough to distribute them evenly. Transfer salad to plates, and serve.

Yield: 4 servings.

Time required: 2 hours 30 minutes 6 medium beets, trimmed and washed

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