Endive and Beet Salad
Updated Oct. 11, 2023
- Total Time
- 1 hour 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 6medium beets
- 1teaspoon Dijon mustard
- ¼cup balsamic vinegar (or more to taste)
- ½ to ⅔cup walnut oil
- Coarse salt and freshly ground pepper to taste
- 5heads endive
- ½cup chopped walnuts
- 3tablespoons chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
229 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 14 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Trim the tops from the beets, leaving an inch of stalk. Place the beets in the oven on a rack and bake for one-and-a-half to two hours, or until tender when pierced with a fork.
- Step 2
When the beets are cool enough to handle, flip off the skins. Cut the beets into half-inch pieces and place them in a bowl.
- Step 3
Combine the mustard, vinegar and walnut oil. Season to taste with salt and pepper. Toss the beets in three-quarters of the dressing.
- Step 4
Cut four quarter-inch slices off the bottom of the endives. Cut the slices in half vertically and add them to the beets.
- Step 5
Arrange the endive leaves in a circle around the rim of a large plate and pour the remaining dressing on top. Place the beet mixture in the middle and sprinkle with walnuts and chives.
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