Roasted Beet Salad

3      pounds fresh beets

3      tablespoons white balsamic vinegar or fruit flavored vinegar

1      teaspoon Dijon-style mustard

¼     teaspoon kosher salt

¹∕8         teaspoon freshly ground pepper

4      tablespoons vegetable oil

2      tablespoons walnut oil

2      bunches watercress, washed, dried, tough stems removed

2      heads of endive, cut into ¼-inch pieces on the diagonal

½     cup shelled white pistachios, lightly salted

Nutritional information per serving:

Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g

• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g

Remove stems and leaves from beets, leaving about 2 inches of stem. Scrub beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to

2½ hours and press High. Once beets are cooked through, remove to cool. Turn off slow cooker.

Once beets are cool enough to handle, rub each with a paper towel to remove the skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while whisk- ing, and continue whisking to emulsify; reserve. (The dressing may also be pre- pared in a food processor or blender.) Cut cooled beets into ½-inch cubes; reserve. Place a wide layer of watercress on a large serving platter. Next, make a narrower layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle with vinaigrette.

Note: Salad may also be composed on 8 individual plates.