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

Ingredients

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