Winter Cobb salad

Preheat oven to 375°F. Trim the beet and parsnip, removing all beet greens and leaving ½-inch stem. Wrap the beet in foil and place in the oven directly on the rack. Roast until tender when pricked with a knife, about 40 minutes. Let cool completely.
Before the beet is done roasting, peel the parsnip and chop into medium dice. Toss with olive oil and a sprinkle of salt and freshly ground pepper. Place in a roasting pan. Add it to the oven and roast, stirring occasionally, until golden and tender, about 30 minutes.
While the veggies are roasting, make the vinaigrette. In a separate bowl, whisk together garlic, balsamic vinegar, and Dijon mustard. Slowly whisk in the 2 tablespoons of olive oil. Pour half of the dressing into a container and store in refrigerator. Set aside remaining dressing.
To assemble the salad, divide the ingredients in half and arrange beets, endive, parsnips, and blue cheese in bowls. Top with shallots and capers. Serve with dressing on the side.

Nina Lincoff

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