Beet Avocado And Endive Salad Recipes

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BEET AND ENDIVE SALAD WITH WALNUTS



Beet and Endive Salad with Walnuts image

This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

Steps:

  • Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
  • Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams

ENDIVE AND AVOCADO SALAD



Endive and Avocado Salad image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 7

1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 heads endive
3 ripe Haas avocados, peeled and seeded

Steps:

  • Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
  • Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

BEET AND ENDIVE SALAD



Beet and Endive Salad image

Provided by Wuanda Walls

Categories     Salad     Egg     Leafy Green     Tomato     Side     Low Cal     Wheat/Gluten-Free     Lunch     Beet     Summer     Healthy     Endive     Bon Appétit     Denver     Colorado     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1/3 cup olive oil
3 tablespoons red wine vinegar
4 small beets, stems trimmed
1/2 large head curly endive, stem ends trimmed
2 large fresh tomatoes
3 tablespoons drained capers
2 hard-boiled eggs, coarsely grated

Steps:

  • Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
  • Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.

AVOCADO AND ENDIVE SALAD



Avocado and Endive Salad image

Provided by Pierre Franey

Categories     easy, lunch, quick, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

4 heads Belgian endive
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable or peanut oil
Salt and freshly ground pepper to taste
1 ripe unblemished avocado

Steps:

  • Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
  • In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
  • When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
  • Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams

THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD



The Barefoot Contessa's Endive and Avocado Salad image

Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.

Provided by Irish Rose

Categories     Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons Dijon mustard
1/4 cup lemon juice, freshly squeezed
4 -5 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 heads endive
4 ripe Hass avocadoes, peeled and seeded

Steps:

  • Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
  • Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

AVOCADO AND BEET SALAD



Avocado and Beet Salad image

Try something new with this Avocado and Beet Salad. Roasted beets and creamy avocados create a beautiful harmony of flavors in this Avocado and Beet Salad.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 12 servings

Number Of Ingredients 7

1/4 cup KRAFT Italian Vinaigrette Dressing
1/4 cup orange juice
8 beets, roasted, peeled and cut into wedges
4 avocados, peeled, pitted and sliced
1 red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange zest

Steps:

  • Mix dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
  • Arrange avocados on serving platter; top with onions and beet mixture.
  • Sprinkle with parsley and orange zest.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 2 g

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