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The Boston Globe

Food & dining

Recipe for roasted beet and endive salad with walnuts and pomegranate

Pat Greenhouse/Globe Staff

Serves 8

2each large red and golden beets
1cup walnuts, chopped
1tablespoon whole cumin seeds
2heads endive, thickly sliced
2tablespoons balsamic
vinegar
Salt and pepper, to taste
5tablespoons olive oil
¼cup pomegranate seeds

1. Set the oven at 425 degrees. Have on hand a small roasting pan.

2. Place each beet in a piece of foil and wrap it up to make a small packet. Set them in the pan. Roast for 1¼ hours or until tender when pierced with a fork. Carefully open the packets; cool the beets.

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3. In a small, dry skillet over medium heat, toast the walnuts, shaking the pan constantly for 5 to 8 minutes or until they are fragrant. Remove from the pan; cool.

4. Add the cumin to the skillet and toast it, shaking the pan constantly, for 3 to 5 minutes or until aromatic. Remove from the pan; cool.

5. Trim the beets and peel off the skins. Cut the beets into ½-inch-thick wedges and set in a serving dish. Scatter the endive over the beets.

6. In a bowl, whisk the balsamic vinegar, salt, and pepper. Slowly whisk in the olive oil. Drizzle the vinaigrette over the salad and sprinkle with walnuts, cumin, and pomegranate seeds.

Adapted from Mohammed Fotouhi

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