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4 small beets

3 tablespoons shallots, minced Tools for Shallots Options Wusthof 10-in. Ceramic Sharpener Price: $74.99 Wusthof 3-in. Culinar Flat Paring Knife Price: $84.99 Wusthof Culinar Chef's Knives Price: $149.99 Wusthof Culinar 10-in. Super Slicer Price: $159.99 View More

3 tablespoons sherry vinegar

1/4 cup walnut oil or olive oil

2 Belgian endive, thinly sliced

6 oz. baby arugula

Equipment List:

Cutting Boards Options Reversible Carving Board Price: $79.99 John Boos End Grain Maple Butcher Block Price: $129.99 John Boos Chopping Block Price: $119.99 Bamboo Cutting Board Price: $39.99 View More

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Santoku Knife Options Wusthof Classic White Santoku Knives Price: $84.99 Henckels TWIN Cuisine Santoku Price: $89.99 Wusthof Grand Prix II 7-in. Santoku Knife Price: $69.99 Wusthof Culinar Hollow-Ground Santoku Price: $159.99 View More

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Sea Salt Options Fleur de Sel Price: $12.99

Salt and Pepper Mills Options Copper Salt and Pepper Mill Price: $39.99 Cole and Mason Salt and Pepper Mills Price: $54.99 Electric Salt/Pepper Mill Price: $49.99 Teak Wood Salt & Pepper Mills Price: $44.99 View More

Tongs Options Roast Cutting Tongs Price: $24.99 All-Clad Stainless-Steel Locking Tongs Price: $21.99 All-Clad Professional Stainless-Steel Locking Tongs Price: $19.99

Cooking Instructions

Remove the stem and root end of the beets and boil/steam for 20 minutes. Chill, peel and then slice beets. In a large bowl, whisk together shallots, sherry vinegar and walnut oil. Season with salt and pepper. To the bowl add the Belgian endive and arugula. Toss to coat. Place green salad on salad plate. Surround with sliced beets. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.