Best Beet And Endive Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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



Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

6 large beets (about 2 pounds), scrubbed and stems removed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 navel oranges
1 tablespoon red-wine vinegar
1 1/2 tablespoons canola oil
1 cup chopped fresh flat-leaf parsley
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 bunch watercress
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray

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



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, 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.

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.

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.

PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS



Pickled Beet and Endive Salad with Goat Cheese and Walnuts image

Provided by Charlie Trotter

Categories     Salad     Appetizer     Thanksgiving     Goat Cheese     Pear     Walnut     Beet     Fall     Endive     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cupsPickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

Steps:

  • To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
  • To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
  • To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
  • Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.

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 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, ENDIVE, BLUE CHEESE AND HAZELNUT SALAD



BEET, ENDIVE, BLUE CHEESE AND HAZELNUT SALAD image

Categories     Dairy     Vegetable     Roast

Yield Serves 6

Number Of Ingredients 7

1 lb beets
3 Belgian endive
16 oz sour cream (or yogurt)
blue cheese
garlic salt
black pepper
hazelnuts for topping

Steps:

  • Cook beets in one of the following ways: 1) cut off beet tops and boil or steam whole beets until soft 2) slice beets and roast with olive oil 3) slice beets, drizzle with olive oil and grill (in a tin foil bundle to keep steam and juices in) Crumble blue cheese and mix with sour cream or yogurt in a medium size bowl. Add garlic salt and black pepper to taste and let sit while beets finish cooking. While beets are still cooking, find about 20 of the best and biggest endive leaves and arrange on a platter. Crush hazlenuts into pieces. If you steamed the beets, peel with a spoon or a butter knife and then slice. Put one teaspoon full of the blue cheese dip at the base of each endive leaf. Then place a beet slice on the dip. Arrange all leaves like this. Sprinkle the endive slivers around the prepared platter, and top with crushed hazelnuts. This salad can douple as an appetizer. It is easiest to eat with the fingers. Take the remaining endive, cut in half the long way, and then cut sliver cross-sections. Toss these small slivers with a bit of lemon juice to prevent browning and set aside.

Related Topics