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Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing

Ingredients

1 medium roasted beet (see page 142)
A handful of arugula leaves, torn
Several endive leaves, halved crosswise
A sprinkling of pumpkin or sunflower seeds
About 2 tablespoons Blue Cheese Dressing (page 150)

Preparation

  1. Peel the beet, and cut it into matchstick pieces. Toss these in an individual salad or soup bowl with the arugula, endive, and seeds. Pour the dressing on, and toss all together.

The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved. Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
TagsSaladArugulaLeafy GreensVegetableBeetRoot VegetableEndiveChicoryPumpkin SeedSeedSunflower SeedSideDinnerGluten FreeVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerCookbooks
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