ROASTED BEETS WITH CITRUS AND CURLY ENDIVE

Roasted Beets with Citrus and Curly Endive image

Provided by Martha Stewart

Number Of Ingredients 15

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1 pound golden or red beets, trimmed and scrubbed
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 oranges, 2 blood and 2 navel if possible
4 pixie tangerines or clementines, or 2 tangerines
1/4 cup freshly squeezed orange juice
1 teaspoon white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons black-olive paste
1 small head frisee (10 ounces), washed and dried
1 small head curly endive (10 ounces), washed and dried
1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly
1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed
1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds
1/4 cup flat-leaf parsley, medium chopped

Steps:

Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.