What a task you had - going thru all those recipe books - but what fun, too!

I appreciate all your information. I also had wondered if it was just the tiniest bit of a neutral light oil like canola, and perhaps rice wine vinegar? I do know the beets were not "canned" - they were roasted, peeled and diced very fine. There wasn't any discernable salt or sugar added - both the beets and blue cheese did that on their own. Whatever they used, it was with a very light hand as it was not overwhelming, nor soupy. Just perfect to hold it all together on that endive leaf.

You described the complexity of the flavors so perfectly.

I hope you do try it in your spare time and let me know how you like it.

Thanks again for such interesting information -

June