For the salad: In a small saucepan add the red beets, cover with water, bring to a boil, reduce heat to low, cover saucepan and simmer
until just tender, 15 to 20 minutes. Repeat with the golden beets and the carrots, 15 to 20 minutes for the beets and 10 to 15 minutes for the carrots
each vegetable and reserve separately. Set aside to cool. Quarter the beets. Place each vegetable including the radishes
in its own nonreactive container.
Combine the coriander and mustard seeds, allspice, cloves, cardamom, bay leaves
, the vinegar, verjus, sugar and salt with the water in a medium saucepan
. Bring to a boil. Pour the hot brine
over each vegetable, dividing the brine equally. Let cool completely before covering. Refrigerate overnight.
: Combine the blue cheese
, lemon juice
, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash
the mixture together to form a thick paste. Add the buttermilk
and mix well. Cover and refrigerate for 1 hour.
For serving: Arrange frisee, endives and radicchio on platter and top with pickled vegetables. Garnish
with chives and drizzle
dressing over salad.