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" Ingredients \u2022 30 baby beets, unpeeled, stems trimmed to about 1 inch \u2022 \u00BC cup pumpkin seeds \u2022 1 tsp. four-spice mix* \u2022 2 tbsp. good-quality red wine vinegar \u2022 6 tbsp. good-quality extra-virgin olive oil \u2022 \u00BE tsp. salt \u2022 \u00BC tsp. pepper \u2022 12 leaves Belgian endive \u2022 Edible flowers, such as nasturtiums, for garnish Directions Preheat oven to 350\u00B0F. Place beets in a roasting pan, cover with foil and roast until the point of a small knife encounters no resistance when inserted into the beets, about 1 hour. Let cool to room temperature, and scrape off the skins with a small knife. Cut in half and place in a large bowl. Toss the pumpkin seeds with the four-spice mix and roast on a baking sheet 5 minutes. Whisk the vinegar with the olive oil, salt and pepper in a small bowl. Pour most of the vinaigrette over the beets (reserve some to dress the endive) and toss. Transfer to a large serving bowl. Toss the endive leaves with the reserved vinaigrette and neatly arrange with the beets. Sprinkle the pumpkin seeds over the salad and arrange flowers on top. Serves 6.  *Four-spice mixture, which can be found in most large grocery stores, includes white pepper, nutmeg, ginger and cinnamon or cloves. Wine Suggestion: Cabernet Franc Steele Ros\u00E9, California 2006 "^^<http://www.w3.org/2001/XMLSchema#string>
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