Beet and Endive Salad with Garlic and Herb Vinaigre

Name: Beet and Endive Salad with Garlic and Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 small-sized red beets, greens trimmed; 1/4 cup olive oil; Salt, for seasoning; 4 large or 6 small heads Belgian endive, cored; Garlic and Herb Vinaigrette, recipe follows; 2 tablespoons red wine vinegar; Salt, for seasoning; Pepper, for seasoning; 1 small shallot, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh chives; 2 teaspoons chopped fresh tarragon leaves; 1 tablespoon chopped fresh parsley leaves; 1/4 cup olive oil

Servings: persons

3 to 4 small-sized red beets, greens trimmed
1/4 cup olive oil
Salt, for seasoning
4 large or 6 small heads Belgian endive, cored
Garlic and Herb Vinaigrette, recipe follows
2 tablespoons red wine vinegar
Salt, for seasoning
Pepper, for seasoning
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil

1
Preheat the oven to 375 degrees F.
2
Place a large sheet of aluminum foil on a baking sheet.
3
Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside.
4
Put in the oven and roast until fork-tender, about 1 1/2 hours.
5
(Can be done a day or two ahead of time.)
6
Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes.
7
Set aside.
8
Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons.
9
Combine the beets and endive in a salad bowl and toss with the vinaigrette.
10
Season with additional salt and pepper, if necessary.
11
Serve immediately.
12
In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well.
13
Whisk in the olive oil in slow, steady stream until the dressing is thickened.
14
Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

271

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 to 4 small-sized red beets, greens trimmed, 1/4 cup olive oil, Salt, for seasoning, 4 large or 6 small heads Belgian endive, cored, and more.

Yes, Beet and Endive Salad with Garlic and Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet and Endive Salad with Garlic and Herb Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions