Roasted Beet And Endive Salad Recipes

BEET AND ENDIVE SALAD WITH WALNUTS

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.

ROASTED BEET AND ENDIVE SALAD

Steps:

• Pre-heat oven to 450F.
• Line a baking dish with tin foil. Wash beets and trim the leaves/stems back (leaving an inch or two) if your beet has any. Don't trim the tails as you'll lose juice (and thus flavor) while roasting.
• Add beets to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beets are done by inserting a skewer. If it slides in easily (through the beet's centre), they're done.
• Remove from oven and let cool for 5-10 minutes. Peel beets (I used a knife). Cut beets into 1/4 inch slices and then cut the slices smaller if desired.
• While the beets are cooking, prepare the dressing. Chop the basil and mint and mince the garlic. Add basil, mint, garlic, lemon juice, olive oil, and salt and pepper to the Greek yogurt.
• You can plate this in two ways. 1) Just before you're ready to serve, cut the bottom of the endive off then carefully take the leaves off. Line the leaves with the yogurt dressing and then arrange pieces of beets as desired. 2) Roughly chop the endive and toss it with beets and the yogurt dressing. Garnish either method with fresh lemon zest if desired. Serve immediately.

CLEMENTINE AND ROASTED BEET SALAD

Steps:

• Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil; place on cookie sheet. Roast 45 minutes to 1 hour or until tender. Let beets stand 30 minutes or until cool enough to handle; peel and cut into wedges (discard stem and root ends).
• In small bowl, mix vinaigrette ingredients with wire whisk.
• In large bowl, toss endive and half of the vinaigrette. Divide among 10 salad plates. Arrange roasted beets, clementines and almonds over endive. Drizzle with remaining vinaigrette. Serve immediately.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Steps:

• Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
• Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
• Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
• In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
• Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

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.

ROASTED BEETS WITH CITRUS AND CURLY ENDIVE

Steps:

• Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
• Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
• For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
• To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.