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SKU # 88034400014

BABY BEET SALAD

½ jar Polstar Red Beets with Pepper Salad

1 ½ cups walnut halves

1 tsp Polstar Delicious Mustard

¼ cup red-wine vinegar

Salt, freshly ground pepper, to taste

¼ cup olive oil

2 tbsp corn oil

4 heads Belgian endive

juice of 1 lemon

2 ripe pears

¼ cup flat-leaf parsley

6 ounces Roquefort cheese, broken into large pieces

Toast walnuts for 10 minutes. Cool, then chop coarsely. Reserve. Prepare the dressing: whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside. Halve the endive lengthwise. Cut the halves into ½-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice. Peel and quarter the pears; discard the cores. Slice thinly. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice. Add beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well. Gently fold in the Roquefort cheese. Serve immediately. Makes 8 servings

CRANBERRY AND PICKLED BEET RELISH

½-cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries (12 oz; not thawed if frozen)
1 jar Polstar Red Beets with Pepper Salad

Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.