JUST BEET (MOZZARELLA ENDIVE SALAD) IT

DIFFICULTY LEVEL: OY VEY / OY VEZ MEAR

*

Let me just first point out the importance of going out to eat. Besides helping the economy every once in a while, dining out can serve many-a-nights inspiration.

Just this past weekend, I went to the new and very hip hot spot, CECCONI'S on Robertson.

Besides the handful of "celeb sightings," my eyes fell on the gorgeous Arabescato marble floors... and onto the table as they served me the below dish.

This is my simple take on it, of course.

**

• 4 Beets
• Container of Mozzarella (in water)
• Bag of Arugula ( I used a mix)
• Endive
  
• Olive oil and Balsamic Vinegar
• Salt and Pepper

I can't stress the importance of buying gourmet olive oil and balsamic vinegar. It can be pricey, but the quality is priceless in a dish like this.

First, wash and cut the beets into small pieces. Spray a baking tray and toss them in the oven for about 15 minutes on 400 preheated. The reason I consider this dish an "OY VEZ MEAR"is because of the beets. Remember to wash your hands thoroughly while dealing with the beets. The only color I like on my hands is on my nails.

While the beets are in the oven, rinse the arugula and chop the endive.

In a small bowl, quickly stir 2 parts olive oil and 1 part balsamic vinegar together. Add salt and pepper to taste. A squeeze of lemon juice is optional!

Remove mozzarella from water and chop. Sprinkle with salt and pepper separately. When the beets are done, add them to the greens and toss with the dressing. Add the mozzarella, saving the best for last.

Plate and enjoy!