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Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Serves 4
Time 15 min
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.
Ingredients
  • 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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Method

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.