Ingredients
2
tbsp prepared black olive paste (not tapenade)
1
tbsp extra-virgin olive oil
2
slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
3
lb baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3
oz frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/3
cup finely chopped shallot
1
1/2 tbsp whole-grain mustard
1
1/2 tbsp white-wine vinegar
1
1/2 tbsp fresh lemon juice
Directions
2.
Put oven rack in middle position and preheat oven to 400°F.
3.
Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
4.
Roast beets for salad:
5.
Increase oven temperature to 425°F.
6.
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
7.
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
8.
Make vinaigrette while beets cool:
9.
Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
11.
Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
13.
Croutons can be made 1 day ahead and kept in an airtight container at room temperature.
14.
Beets can be roasted and peeled 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
15.
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.
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