Beet and Endive Salad with Walnuts

Name: Beet and Endive Salad with Walnuts
Total time: 10 min
Yield: Serves 4
Ingredients: 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

By Martha Rose Shulman

Updated June 11, 2024

Beet and Endive Salad with Walnuts — Andrew Scrivani for The New York Times

Total Time: About 10 minutes
Rating: 5(87)
Comments: Read comments

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.

Featured in: Pass the Beets, Again

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Ingredients

Yield:Serves 4

For the Dressing

1tablespoon sherry vinegar
1teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
½ to 1teaspoon Dijon mustard (to taste)
1very small garlic clove, finely minced or put through a press
3tablespoons extra virgin olive oil
1tablespoon walnut oil
Freshly ground pepper

For the Salad

4small or medium beets, roasted, peeled, and cut in wedges or half-moons
4Belgian endives, rinsed and sliced
2tablespoons broken walnuts, preferably from fresh shelled walnuts
2ounces fresh, mild goat cheese or feta, crumbled
2teaspoons minced fresh tarragon
1teaspoon minced chives

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Ratings

5 out of 5

87 user ratings

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Comments

Nancy7 years ago

Great combos of flavors. Served at a dinner party and completely wowed everyone. I used chèvre. Really a fancy salad with little work.

kelly4 years ago

Add one pear

Joanne Peterson7 years ago

This sounds so delicious. We have a lot of beets this time of year from our CSA and is a little different from the ways I have typically prepared and served beets.

Keith5 months ago

Love this classic. I tossed the beets with the dressing separately from the greens so the whole salad wasn’t red. Made a better presentation like the picture. Fabulous flavors.

Jen6 months ago

I made this with spring mix, endive (chopped) and fennel (thinly sliced and chopped). It was delicious. I substituted half red/half white wine vinegars for the sherry. It went well with Thanksgiving dinner, and got lots of compliments. If I had been able to plate it myself, I would have done it closer to the original recipe, but it worked well with the spring mix to extend it, since I made it for 9 people (and doubled most of the ingredients). The dressing is lovely.

SH2 years ago

If you're short on time (or tired, or lazy) and lucky enough to find Beetology Roasted Organic Beets and Stonewall Kitchen Fig Balsamic Dressing, you can make this in a hurry. I add a bit of Dijon and sherry vinegar to the dressing, as I find it a bit cloying straight out of the bottle. Garlic too, if raw garlic is your thing. The salad is not as quite as good as MSR's, but it's more than adequate in a pinch.

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