Salad Beets and Curly Endive
Roasted beets meet the delicate crunch of curly endive in this vibrant and nutrient-packed salad that’s perfect for any occasion. The earthy sweetness of tender oven-roasted beets pairs beautifully with creamy crumbles of goat cheese, while toasted pecans add a satisfying crunch and a touch of nuttiness. A tangy homemade vinaigrette, made with red wine vinegar, Dijon mustard, and a hint of honey, ties the flavors together in perfect harmony. Finished with fresh parsley for an herby accent, this salad is as visually stunning as it is delicious. Whether served as a refreshing side dish or a light main course, this recipe elevates wholesome ingredients with exquisite textures and bold flavors.
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Ingredients
- 4 medium Beets
- 8 cups Curly endive
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Shallot
- 4 ounces Goat cheese
- 0.5 cup Pecans
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly and wrap each one individually in aluminum foil. Place them on a baking sheet.
Step 3
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly.
Step 4
While the beets roast, prepare the vinaigrette. Finely mince the shallot and combine it in a small bowl with olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk together thoroughly and set aside.
Step 5
Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and slightly golden. Set aside to cool.
Step 6
Once the beets are cool enough to handle, rub their skins off using a paper towel. Cut the beets into wedges or bite-sized cubes, based on your preference.
Step 7
Rinse and dry the curly endive. Tear it into bite-sized pieces and place it in a large salad bowl.
Step 8
Add the roasted beets, crumbled goat cheese, toasted pecans, and chopped fresh parsley to the salad bowl.
Step 9
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 10
Serve immediately, either as a side dish or a standalone salad. Enjoy!
Nutrition Facts
| Serving size | (1426.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1493.7 |
| Total Fat 115.7g | 0% |
| Saturated Fat 33.9g | 0% |
| Polyunsaturated Fat 15.0g | |
| Cholesterol 89.1mg | 0% |
| Sodium 2670.6mg | 0% |
| Total Carbohydrate 80.1g | 0% |
| Dietary Fiber 40.7g | 0% |
| Total Sugars 36.4g | |
| Protein 45.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 700.7mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 4070.4mg | 0% |
Source of Calories