Beet, Avocado and Endive Salad

1. 1

   Special equipment: rubber gloves, optional, and a mandoline

2. 2

   Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline.

3. 3

   Stack the rounds and then slice them into thin strips (aka julienne).

4. 4

   Place the julienned beets on a paper-towel-lined plate.

5. 5

   Set aside.

6. 6

   In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste.

7. 7

   Set aside.

8. 8

   Remove 8 leaves from each endive, and reserve.

9. 9

   Slice the remaining endives 1/2 inch thick.

10. 10

    Combine the sliced endives, radishes and avocado in a large bowl.

11. 11

    Season with salt and pepper.

12. 12

    Add half of the dressing and toss to coat.

13. 13

    In a second bowl, add the julienned beets and pour over the remaining dressing.

14. 14

    Toss to coat.

15. 15

    Set up 4 salad plates.

16. 16

    Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center.

17. 17

    Top each leaf with some of the avocado-endive mixture and then with some of the beets.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.