Endive Salad With Beets and Blue Cheese
Updated Oct. 11, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
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Ingredients
- 4beets with their greens
- 4endives
- 4tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- ¼pound blue cheese
- ½cup walnuts, freshly cracked
- 2tablespoons flat Italian parsley, chopped
- 1clove garlic, crushed
- 1tablespoon Dijon mustard
- ¼cup extra-virgin olive oil
- Lemon juice to taste
For the Dressing
Nutritional analysis per serving (6 servings)
325 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
- Step 2
Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
- Step 3
Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
- Step 4
Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.
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