Beet and Endive Salad

2 bunches of beets with 1/2 inch of tops
2 tsp. green peppercorn mustard
1/4 c. balsamic vinegar
1/2 tsp. salt
1 tsp. freshly ground pepper
1/4 c. plus 2 tbsp. safflower oil
1/4 c. light olive oil
4 heads Belgium endive, separated into individual leaves
2 tbsp. chopped chives

Preheat oven to 425 degrees. Line a large roasting pan with foil. Place the beets in the pan in a single layer. Cover the pan with foil and bake until the beets are tender, about 1 hour.

When beets are done, let them cool slightly. Remove the tops and slip off the skins. Cut the beets into 1/2 inch wedges.

In a small bowl, combine the mustard, vinegar, salt and pepper. Slowly whisk in the safflower and olive oils.

In a medium bowl, toss the beets with 3/4 of the vinaigrette. Arrange the endive leaves on a large plate, pour the remaining dressing on top and sprinkle with chopped chives. Add beets.

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