Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Serves 4

Whether you boil or roast the beets for this refreshing salad the results are delicious, so use whatever method works best in your kitchen. You'll find that tangy tarragon vinegar is a great match for crisp, bitter endive leaves in this side dish.

  • 2 tablespoons tarragon vinegar
  • 2 tablespoons walnut oil
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 Belgian endives, cut into bite-size pieces
  • 2 cooked beets, peeled and sliced
  • 2 tablespoons chopped walnuts
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In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing. Transfer half to a second large bowl.

Toss endive with dressing in one bowl and beets in the second bowl. Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.

Nutritional Info: 
Per Serving:190 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 430mg sodium, 21g carbohydrate (17g dietary fiber, 4g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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