While borscht probably is the best-known use of beets by Russian cooks, this salad takes its inspiration from France. Gradually whisk in olive oil. In a bowl, gently toss beets, watercress, and endive with enough dressing to coat lightly. Makes 4 servings. The creamy chocolate ripple filling is enriched with sour cream and nestled in a chocolate graham cracker crust.
Fresh strawberries are the crowning touch.
Add sugar and melted butter, mixing well. Heat until chocolate melts and mixture is smooth, although grainy. In electric mixer, beat cream cheese until light. Add eggs, one at a time, beating well. Divide batter in half.