Food writer Janet Fletcher says, “During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting.”

Makes 12 servings.

INGREDIENTS

  • 1 1/2pounds medium beets, trimmed1/2cup walnut oil or olive oil
  • 1/4cup sherry wine vinegar
  • 2large shallots, minced26-ounce packages baby spinach
  • 4heads belgian endive, thinly sliced crosswise
  • 1cup walnuts, toasted, coarsely chopped (about 4 ounces)
  • 6ounces soft fresh goat cheese (such as montrachet), crumbled

    DIRECTIONS

    Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.


    Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)


    Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.