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
- 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.
- When beets are done roasting, remove from oven and let cool. Once cooled, peel the beets and slice them into rounds.
- In a large salad bowl, combine the chopped endives and sliced beets.
- In a separate small bowl, whisk together the olive oil, honey, dijon mustard, and red wine vinegar. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle crumbled goat cheese and chopped walnuts over the top of the salad.
- 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!
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