Servings: Serves 6-8
- 2 bunches small beets
- 1 1/2 teaspoons kosher salt , plus more for the dressing
- 1 bunch asparagus
- 1/2 pound snap peas
- 4 carrots , peeled and cut into 1/4-inch disks
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- 6 tablespoons extra-virgin olive oil
- Freshly ground pepper , to taste
- 2 heads Belgian endive , cut into 3/4-inch slices
- 2 scallions , thinly sliced
Trim and scrub the beets and place in a small saucepan with 1/2 teaspoon salt and enough water to cover by 1 inch. Bring to a boil and then simmer until tender (beets should pierce easily with a paring knife), about 15 minutes. (Time will vary depending on the size of the beets.) Once tender, turn off the heat and let sit for 10 minutes.
Bring another small pot of water to a boil, and prepare an ice-water bath in a large bowl. Wash and trim the asparagus by cutting off the tough lower half. Cut remaining stalks into 1-inch pieces, and set aside. Wash snap peas and trim ends, removing any strings. Cut into thirds. When the water boils, add 1 teaspoon salt, asparagus, snap peas and carrots. Cook until the asparagus and peas turn bright green, 30 seconds to 1 minute. Drain them in a colander, rinse with cold water, and dunk into the ice bath. Let sit until vegetables are cool. Drain the vegetables well, blot them with paper towels, and set aside.
Pour out the hot cooking liquid from the beets and add cold water. When the beets are cool enough to handle, rub the skins off with your hands (under water), then cut them into quarters. If using larger beets, cut them into 1/2-inch pieces. Set aside.
Zest lemon and set zest aside. In a small bowl, whisk together mustard, lemon juice, and a pinch of salt and pepper. Slowly drizzle in the oil while continuing to whisk until the dressing is emulsified. Adjust seasoning.
In a large serving bowl, arrange the vegetables in sections or rows. Drizzle with the dressing and sprinkle the lemon zest (to taste) over the top. When ready to serve, toss all of the ingredients together.