Recipe - Endive Beet And Roquefort Salad

5 Beets; tops and roots
trimmed
3 tablespoon Fresh lemon juice
1 tablespoon Dijon mustard
One fourth teaspoon Celery seeds
Three fourths cup Olive oil
6 Belgian endive heads; cut
crosswise into 1inch
pieces
6 ounce Roquefort cheese; crumbled
Chopped fresh chives

Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour.
Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium
bowl and set aside.

Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in
oil. Season with salt and pepper. Add half of dressing to beets and mix to
coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining
dressing and let stand at room temperature.)

Place endive in another medium bowl. Add remaining dressing and toss to
coat. Mound endive in center of large platter. Surround with beets.
Sprinkle Roquefort and chives over and serve.

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