Endive And Beet 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

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE



Beet and Endive Salad with Garlic and Herb Vinaigrette image

Provided by Amy Finley

Categories     appetizer

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 to 4 small-sized red beets, greens trimmed
1/4 cup olive oil
Salt, for seasoning
4 large or 6 small heads Belgian endive, cored
Garlic and Herb Vinaigrette, recipe follows
2 tablespoons red wine vinegar
Salt, for seasoning
Pepper, for seasoning
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
  • Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
  • In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

BEET, ENDIVE, AND ORANGE SALAD



Beet, Endive, and Orange Salad image

In this salad, sweet roasted beets and orange segments complement bitter endive.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

6 large beets, about 2 pounds, scrubbed and stems removed
6 navel oranges
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil
1 cup fresh flat-leaf parsley leaves, coarsely chopped
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
  • Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
  • Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
  • Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.

Nutrition Facts : Calories 157 g

ENDIVE AND BEET SALAD



Endive and Beet Salad image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

6 medium beets
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar (or more to taste)
1/2 to 2/3 cup walnut oil
Coarse salt and freshly ground pepper to taste
5 heads endive
1/2 cup chopped walnuts
3 tablespoons chopped chives

Steps:

  • 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.
  • 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.
  • Combine the mustard, vinegar and walnut oil. Season to taste with salt and pepper. Toss the beets in three-quarters of the dressing.
  • Cut four quarter-inch slices off the bottom of the endives. Cut the slices in half vertically and add them to the beets.
  • 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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 6 grams, TransFat 0 grams

BEET, AVOCADO AND ENDIVE SALAD



Beet, Avocado and Endive Salad image

Provided by Daphne Brogdon

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 medium beets, peeled
1/4 cup olive oil
1 tablespoon freshly squeezed orange juice
1 tablespoon balsamic vinegar
2 teaspoons honey
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 Belgian endives
4 radishes, thinly sliced
1 small avocado, cubed

Steps:

  • Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
  • In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
  • Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
  • Season with salt and pepper. Add half of the dressing and toss to coat.
  • In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
  • Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

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.

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

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 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

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 RED-ONION SALAD



Endive, Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound raw beets, trimmed
Salt to taste
3 heads medium-size Belgian endive
1 red onion, about 1/3 pound
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3 tablespoons vegetable oil
4 tablespoons finely chopped parsley

Steps:

  • Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2-inch length strips. Drop the pieces into cold water. Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 364 milligrams, Sugar 5 grams, TransFat 0 grams

ENDIVE SALAD WITH BEETS AND BLUE CHEESE



Endive Salad With Beets and Blue Cheese image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/4 pound blue cheese
1/2 cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
1 clove garlic, crushed
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Lemon juice to taste

Steps:

  • Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
  • Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
  • Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
  • Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

BEET SALAD



Beet Salad image

Slightly sweet, this salad would be a classy accompaniment to any party.

Provided by Robbie Rice

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
½ cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
  • For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
  • Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 253.6 mg, Sugar 8.8 g

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Top Asked Questions

What is the best way to make a Beet salad?
Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley.
How do you make salad dressing with endive?
While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate.
What can I do with endive?
Avocado, grapefruit, and endive are tossed with a fruity vinaigrette, then topped with jalapeños, black pepper, and hibiscus salt. Try one of Our Simplest Fall and Winter Salads. Plus, explore our entire collection of Endive and Escarole Recipes .
What is the best way to cook beets in the oven?
Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender.

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