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Ingredients

1. 8 small beets (about 1 1/2 pounds), trimmed
2. 2 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1/4 cup unsalted pistachios
5. 1/2 cup Roquefort cheese (about 3 ounces), softened
6. 2 teaspoons heavy cream
7. 12 large dates, preferably Medjool, halved and pitted
8. 2 tablespoons unsalted butter
9. 2 tablespoons sugar
10. 1 1/2 tablespoons fresh lemon juice
11. 5 Belgian endives, cored and cut into thin lengthwise strips
12. 3 tablespoons sherry vinegar
13. 1 tablespoon canola oil
14. 1 tablespoon walnut oil
15. 3 tablespoons minced chives
16. 1 large bunch watercress, large stems discarded

Description

Food & Wine