Endive Salad with Beets Recipe

Ingredients

• 2 endives, washed and chopped into bite-sized pieces
• 2 medium beets, roasted and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast in the oven until they are tender when pierced with a fork, about 45-60 minutes.
2. When beets are done roasting, remove from oven and let cool. Once cooled, peel the beets and slice them into rounds.
3. In a large salad bowl, combine the chopped endives and sliced beets.
4. In a separate small bowl, whisk together the olive oil, honey, dijon mustard, and red wine vinegar. Season with salt and pepper to taste.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Sprinkle crumbled goat cheese and chopped walnuts over the top of the salad.
7. Serve immediately and enjoy!

Verdict

This Endive Salad with Beets is a perfect combination of tangy, sweet, and savory flavors. The roasted beets add a slightly sweet edge to this fresh and crunchy salad, while the goat cheese and walnuts provide a delicious and nutty crunch. The homemade dressing is quick and easy to make and ties the whole dish together. This is a beautiful and nutritious salad that is perfect for lunch or as a dinner side dish.

Serving Suggestions

This salad can be eaten on its own or alongside a protein of your choice, such as grilled chicken or salmon. For an extra serving of greens, you can toss in some arugula or spinach. Enjoy!