Recipe for Endive, Beet and Roquefort Salad 
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Yield:
1
Ingredients:
Amount Ingredient
5 x beets tops and roots trimmed
3 tbl fresh lemon juice
1 tbl Dijon mustard
1/4 tsp celery seeds
3/4 cup olive oil
6 x Belgian endive heads cut crosswise into 1-inch pieces
6 oz Roquefort cheese crumbled
Instructions:
Instructions: Preheat over to 350F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice.

Transfer to medium bowl and set aside.

Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in

oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)

Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets.

Sprinkle Roquefort and chives over and serve.

Serves 8.

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