Roasted Beet Salad

Makes 8 servings

2 pounds fresh beets 2 tablespoons white balsamic vinegar or fruit flavored vinegar ½ teaspoon Dijon-style mustard ¼ teaspoon kosher salt ¹∕8 teaspoon freshly ground pepper 3 tablespoons vegetable oil 1½ tablespoons walnut oil 1 bunch watercress, washed, dried, tough stems removed 1 head 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® SlowCooker. 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 whisking, and continue whisking to emulsify; reserve. (The dressing may also be prepared 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.