Belgianendiveandbeetrootsalad Recipes

BELGIAN ENDIVE AND BEETROOT SALAD

Belgian Endive and Beetroot Salad image

My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.

Provided by PetsRus

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads Belgian endive, the bitter core removed and finely chopped (chicory)
2 cooked beets, coarsely grated or chopped in cubes
1 apple, coarsely grated or chopped in cubes
3 tablespoons sour cream, more if you like
1 teaspoon mustard
salt and pepper

Steps:

Mix the sour cream with the mustard and add salt and pepper.
Combine with the rest of the ingredients.
Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
Add some chopped green onion.
Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

ENDIVE, BEET AND ROQUEFORT SALAD

Endive, Beet and Roquefort Salad image

Categories Salad Vegetarian Quick & Easy Blue Cheese Beet Winter Endive Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

5 beets, tops and roots trimmed
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon celery seeds
3/4 cup olive oil
6 Belgian endive heads, cut crosswise into 1-inch pieces
6 ounces Roquefort cheese, crumbled
Chopped fresh chives

Steps:

Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.

BELGIAN SALAD

Belgian Salad image

A refreshingly sweet side dish of green beans, peas, corn, and pimentos.

Provided by Lisa Hazlett Johnson

Categories Salad Vegetable Salad Recipes

Time 8h20m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup vegetable oil
½ cup white vinegar
1 cup white sugar
1 (15 ounce) can green beans, drained
1 (15 ounce) can baby peas
1 (15 ounce) can white corn, drained
1 (2 ounce) jar pimentos, drained
1 cup chopped celery
1 cup chopped onion
salt and freshly ground black pepper to taste

Steps:

In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 34 g, Fat 11.3 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 298.7 mg, Sugar 23 g

BELGIAN ENDIVE SALAD

Belgian Endive Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

BELGIAN ENDIVE WITH EGG SALAD

Belgian Endive with Egg Salad image

I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)

Provided by Julesong

Categories Lunch/Snacks

Time 20m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

4 large hard-boiled eggs, shelled and finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
1 teaspoon minced dried onion
6 heads Belgian endive
4 ounces cooked bay shrimp, rinsed and well drained
paprika
fresh edible flower, for garnish (optional)

Steps:

Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
Cut off and discard the root ends of endive, and separate leaves.
Rinse leaves under cool running water, then shake dry.
On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
Sprinkle each filled leaf with paprika.
And now for the artistic portion of the program: for serving: on a large platter, arrange the filled leaves in concentric circles, resembling a flower. If you like, you can place colorful edible flowers in the middle and arrange the leaves around them, for a little color and artistry! You can arrange them on the platter 4 hours ahead, then cover and chill until serving.

Nutrition Facts : Calories 78.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 74.2, Sodium 159.4, Carbohydrate 9.1, Fiber 8.1, Sugar 0.9, Protein 6.7

BELGIAN ENDIVE AND WALNUT SALAD (INSALATA BELGA E NOCI)

Belgian Endive and Walnut Salad (Insalata Belga e Noci) image

Provided by Lidia Matticchio Bastianich

Categories Salad Leafy Green Nut Appetizer Quick & Easy Apple Tree Nut Walnut Fall Healthy Endive Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
2 apples, skin on, cored, sliced into thin half-moons
1/2 cup walnut pieces, toasted and chopped

Steps:

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

LIEGE STYLE SALAD

Liege Style Salad image

This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.

Provided by SunFlower

Categories Salad Potato Salad Recipes No Mayo

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

2 pounds potatoes, peeled and cubed
2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 pound thick cut bacon
3 small onions, sliced
2 cups balsamic vinegar
salt and pepper to taste

Steps:

Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g

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