Golden Beet And Endive Salad With Goat Brie

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6 medium golden beets, (about 1 1/2 pounds)

1 tablespoon olive oil

2 medium shallots, finely chopped

2 tablespoons rice vinegar

1 tablespoon aged red wine vinegar or sherry vinegar

Salt and freshly ground pepper

4 large endives (about 1 1/2 pounds), preferably red

2 tablespoons plus 2 teaspoons walnut oil

6 ounces Brie, preferably goat's-milk, cut into 1/4-inch slices (see Note)

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