Roasted beets are a scrumptious addition to this sweet and savory salad highlighted by the flavors and textures of Asian pear, walnuts, and goat cheese.

Preparation

Preheat oven to 350°F.

To make the vinaigrette, combine shallots and sherry vinegar in a bowl and whisk in the canola and walnut oils to emulsify.

For the salad, cut beets into ½-inch wedges and place in separate bowls. Toss each bowl of beets with ¼ cup sherry vinaigrette. Season with salt and transfer to separate parchment-lined baking sheets. Roast for 20–25 minutes, or until beets are tender, then remove from oven and let cool.

While beets are roasting, add butter to a sauté pan over medium heat, then sauté the red onions for about 30 minutes, until caramelized and tender. Let cool.

Combine beets and red onions then toss with ½ cup sherry vinaigrette and season with salt and pepper to taste. Separately, combine Asian pear and endive and toss with remaining vinaigrette.

To serve. place the roasted beets and caramelized onions on a plate, then top with endive and Asian pear. Garnish with crumbled goat cheese and walnuts.

Any excess vinaigrette can be stored in the refrigerator for up to 5 days.